Cowboy Casserole

1 lb ground beef or turkey

1 onion, chopped

3 cloves garlic, minced

1 packet taco seasoning

1 can black beans, drained and rinsed

1 can diced tomatoes (do not drain)

3 cups diced potatoes (fresh or frozen)

1 cup sour cream

1 cup shredded cheese (cheddar or your choice)

Salt and pepper, to taste



Oven Method

Preheat the oven to 350°F and lightly grease an 8×8-inch baking dish. In a large skillet over medium-high heat, brown the ground beef with the chopped onion until fully cooked. Add the minced garlic and cook for about 30 seconds, just until fragrant, then drain any excess fat. Stir in the taco seasoning and cook for 1–2 minutes until the beef is evenly coated.


Lower the heat and mix in the black beans, diced tomatoes, sour cream, salt, and pepper until well combined and creamy. Fold in the diced potatoes until evenly coated. Spread the mixture evenly into the prepared baking dish and sprinkle the shredded cheese over the top.


Cover tightly with foil and bake for 40 minutes. Remove the foil and continue baking for 15–20 minutes, or until the potatoes are fork-tender and the casserole is bubbly. Let rest for 5–10 minutes before serving.



Slow Cooker Method

In a large skillet over medium heat, brown the ground beef with the chopped onion until cooked through. Add the minced garlic and cook for 30 seconds. Drain excess fat if needed. Transfer the beef mixture to a slow cooker and add the black beans, diced tomatoes, diced potatoes, taco seasoning, salt, and pepper. Stir until well combined.


Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the potatoes are tender. About 30 minutes before serving, stir in the sour cream. Sprinkle the shredded cheese over the top, cover, and cook until the cheese is melted. Serve warm.



Skillet Dinner Method

In a large deep skillet over medium-high heat, brown the ground beef with the chopped onion until fully cooked. Add the minced garlic and cook for 30 seconds, just until fragrant. Drain excess grease if needed. Stir in the taco seasoning until evenly coated.


Add the diced potatoes, black beans, and diced tomatoes. Stir to combine, then reduce heat to medium-low. Cover and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender and most of the liquid has reduced.


Remove the skillet from heat and stir in the sour cream until creamy. Sprinkle the shredded cheese over the top, cover, and let sit for 3–5 minutes until the cheese is melted. Serve immediately.

Popular posts from this blog

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne (or 1 tsp curry powder + 1/4 tsp cinnamon) Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Tropical Cream Pie

Image
  1 1/2 cups honey graham cracker crumbs (about 20 graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, softened  1/4 teaspoon salt 1/2 teaspoon ground cinnamon 8   oz   block of cream cheese,  softened 6 Tablespoons sugar 20 oz   crushed pineapple, drained  1   cup   dried shredded Coconut   1   cup   chopped pecans,  reserve a few extra for garnish 8 oz container Cool Whip, thawed or  2   cups   heavy cream,  whipped until stiff peaks form and sweetened with 1/4 cup of sugar In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Pulse until finely ground and evenly mixed. Add the softened butter and continue pulsing until the mixture is fully combined and holds together when pressed. Press the mixture into the bottom of a springform pan and refrigerate or freeze for 10 minutes while you prepare the filling. In a large mixing bowl—or using the same food processor—mix...
Read more