Cowboy Casserole
July 26, 2015
Here is a recipe that we've been testing for our hot lunch program. This is the kids version. I think I would throw in some chopped green chilis!I hope they like it!
- Prep: 15 mins
- Cook: 1 hrs 10 mins
- Yields: 8 Servings
Ingredients
1 medium yellow onion, chopped
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (14.5-ounce) can diced fire-roasted tomatoes, including juice
1 (4-ounce) can diced green chiles
1 cup cheddar cheese, shredded
1 teaspoon hot sauce, optional
Topping
Directions
1Preheat 350° F. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
2Heat vegetable oil in a large skillet over medium heat. Sauté onion, stirring frequently, until translucent, about 6 minutes. Add garlic, stirring constantly, and sauté until fragrant, about 1 minute. Add beef, continue to cook, crumbling with a spoon, until there is no longer any pink. Drain excess fat from skillet.
3Sprinkle beef with chili powder, cumin, oregano, salt, pepper, and brown sugar. Continue to cook, stirring frequently, over medium heat until the spices become fragrant.
4Stir in black beans, pinto beans, diced tomatoes, green chiles, sour cream, 1 cup of cheddar, and hot sauce. Cook until the liquid thickens slightly, about 5 minutes. Mix in frozen corn, then pour it into the prepared baking dish.
5Arrange a single layer of tater tots over the beef mixture. Cover the dish tightly with aluminum foil and bake for 30 minutes.
6Remove from oven, remove and discard aluminum foil, and sprinkle cheese evenly over tater tots. Return to oven for 20 minutes, or until casserole is bubbly around the edges. Allow to cool slightly then serve.
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