Description
A hearty and comforting one-pot cowboy casserole featuring ground beef, tender potatoes, colorful bell peppers, and a cheesy, creamy finish. Perfect for a satisfying family dinner with minimal cleanup.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, diced (about 4 cups)
- 1 can (15 oz) corn kernels, drained
- 1 can (15 oz) diced tomatoes, drained
- 1 can (4 oz) green chilies, drained (optional for extra heat)
Spices and Seasonings
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dairy and Garnishes
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream (optional, for extra creaminess)
- 2 tablespoons chopped green onions (for garnish)
Instructions
- Cook the beef: In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, breaking it up with a spoon to crumble it evenly. Drain any excess fat to avoid greasiness.
- Add veggies: Stir in the chopped onion, bell pepper, and minced garlic. Continue cooking for 3 to 4 minutes until these vegetables soften and become fragrant.
- Add potatoes and seasonings: Mix in the diced potatoes, drained corn, diced tomatoes, green chilies if using, paprika, chili powder, dried oregano, salt, and black pepper. Stir well to combine all ingredients evenly.
- Simmer: Cover the pot and reduce heat to low. Let the mixture cook for about 15 to 20 minutes, stirring occasionally, until the potatoes are tender and cooked through.
- Add cheese and cream: Once the potatoes are tender, stir in the shredded cheddar cheese and sour cream if desired. Cook for an additional 2 to 3 minutes until the cheese melts completely and the casserole turns creamy.
- Serve: Garnish with chopped green onions before serving. Optionally, serve alongside salsa or extra sour cream for added flavor and creaminess.
Notes
- Drain the green chilies if you prefer a milder casserole or omit them entirely.
- Use Yukon gold or red potatoes for a creamy texture.
- Optional sour cream adds richness but can be omitted for a lighter dish.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop or in the microwave.
- Add jalapeños or hot sauce for an extra spicy kick.
