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A cowboy casserole in a baking dish. The dish is on a wooden board on a dark surface. A kitchen towel lies to the right of the image.

Cowboy Casserole

Dominique
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 2 red onions
  • 4 garlic cloves
  • 1 red bell pepper
  • 4 large potatoes
  • some vegetable oil
  • 1 lb ground beef
  • 1 can (15 oz) kidney beans
  • 1 can (11 oz.) corn
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp paprika
  • salt and pepper to taste
  • 1½ cups shredded cheese

Instructions
 

  • Preheat oven to 350°F.
  • Peel and dice the onions and mince the garlic. Wash the bell pepper, remove the core, and dice. Peel and slice the potatoes.
  • Heat a generous amount of oil in a large skillet. Sauté the onions and garlic until translucent. Add the ground beef and cook until browned and crumbly.
  • Drain the kidney beans and corn. Add the bell pepper, kidney beans, corn, diced tomatoes, and tomato paste to the skillet. Mix well and season with cumin and paprika. Simmer for 10 minutes and season with salt and pepper to taste.
  • Meanwhile, parboil the potato slices in lightly salted water until slightly softened. Drain and set aside.
  • Grease a casserole dish. Add half of the ground beef mixture to the dish. Spread the potato slices evenly over the top. Add the remaining ground beef mixture and cover with the remaining potatoes.
  • Sprinkle the shredded cheese evenly over the casserole. Bake for 25-30 minutes, or until the cheese is golden brown.