Description
Cheesy One Pot Cowboy Casserole is a hearty and flavorful American main course featuring ground beef, black beans, corn, diced tomatoes with green chilies, and creamy mushrooms all combined with crispy potatoes and cheddar cheese. This easy stovetop casserole is perfect for a comforting family meal, delivering a delicious mix of smoky spices, cheesy goodness, and satisfying textures in just one pot.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups frozen diced potatoes (hash browns or tater tots)
- 2 cups shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Brown the beef and onions: In a large deep skillet or Dutch oven, cook the ground beef and diced onion over medium-high heat for 6 to 7 minutes until the beef is browned and the onion is softened. Drain any excess grease if necessary.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Combine remaining ingredients: Add the drained corn, rinsed black beans, diced tomatoes with green chilies, cream of mushroom soup, sour cream, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir well to combine all ingredients evenly.
- Incorporate potatoes and cheese: Gently fold in the frozen diced potatoes and 1 cup of shredded cheddar cheese, mixing carefully to combine without breaking the potatoes.
- Simmer the casserole: Reduce the heat to medium, cover the skillet, and cook for about 20 minutes. Stir occasionally to prevent sticking and ensure even cooking until the potatoes are tender.
- Add remaining cheese and finish cooking: Sprinkle the remaining 1 cup of shredded cheddar cheese on top, cover again, and cook for another 3 to 5 minutes until the cheese melts completely and becomes bubbly.
- Garnish and serve: Remove from heat and garnish with freshly chopped parsley before serving hot for a comforting and delicious meal.
Notes
- This casserole can also be baked. Transfer the mixture to a greased 9×13-inch baking dish, top with cheese, and bake at 375°F (190°C) for 25 to 30 minutes until hot and bubbly.
- Leftovers store well in an airtight container in the refrigerator and make an easy meal-prep option.
- For a spicier kick, add diced jalapeños or extra chili powder.
- Substitute ground turkey or chicken for a leaner protein option.
- You can swap cream of mushroom soup for cream of chicken soup if preferred.
