Skillet Cowboy Casserole
One-Skillet Cowboy Casserole: The Easiest Weeknight Dinner That Will Lasso Your Taste Buds
Calling all busy cowboys (and cowgirls!) Craving a hearty, flavorful meal that’s ready in under 30 minutes? Look no further than this One-Skillet Cowboy Casserole.
This recipe is about to become your new weeknight hero, offering a delicious combination of savory ground beef, melty cheeses, and fire-roasted goodness, all prepared in your trusty cast iron skillet for minimal cleanup.
But wait, there’s more! This recipe isn’t just about convenience. The one-skillet approach infuses every layer with smoky, caramelized flavors, making this cowboy casserole a taste sensation that will have your family begging for seconds.
So ditch the takeout menus and saddle up for a culinary adventure! This One-Skillet Cowboy Casserole is guaranteed to be a crowd-pleaser.
Questions I often get asked about this recipe:
Q: Can I use a different type of bean?
Absolutely! Pinto beans or kidney beans would work well as a substitute for black beans.
Q: I don’t have Rotel, can I leave it out?
Yes, you can leave it out entirely. The diced tomatoes with green chilies will still provide some spice.
Q: I don’t like green peppers, can I skip them?
Of course! The recipe is still delicious without them.
Q: What kind of cheese can I use instead of cheddar and Monterey Jack?
You can experiment with other melty cheeses like Colby Jack, pepper jack (for a spicier kick), or even a Mexican cheese blend.
Latest reviews for this recipe:
Review by: Sarah B. – 5 out of 5 stars
This recipe is a winner! My family devoured it, even the picky eaters. I loved how easy it was to make in just one skillet. I added a can of cornbread mix on top for the last 10 minutes of baking, which was a delicious twist. Definitely a keeper!
Review by: John H. – 4 out of 5 stars
Great base recipe! I used ground turkey instead of beef and added a chopped jalapeno for some extra heat. The cheese topping was perfect, nice and melty. Next time I might try adding some bell peppers for extra color and flavor.
Review by: Lisa K. – 4.5 out of 5 stars
This casserole was a hit with my guests at a potluck. It was so easy to throw together and it fed a crowd. I left out the Rotel as some people don’t like spice, but the diced tomatoes with chilies still gave it a nice kick. I will definitely make this again!
Review by: David M. – 3.5 out of 5 stars
This recipe was a good starting point, but I found it a little bland. I added some chili powder and cumin to the ground beef while it was browning, which helped a lot. The cheese on top was a bit greasy for my taste. Maybe next time I’ll try a lighter cheese or a breadcrumb topping.
Review by: Jane S. – 5 out of 5 stars
Perfect weeknight meal! I had all the ingredients on hand and it came together so quickly. I served it with a dollop of sour cream and some chopped fresh cilantro, which added a nice touch. My husband said it tasted like something you’d get at a campfire cookout, hence the perfect name!
I always use my 12″ Lodge skillet. Buy one here: Lodge 12″ Cast Iron Skillet
What you need to make this amazing skillet cowboy casserole:
Ingredients:
1 pound ground beef
1 medium onion, diced
1 green bell pepper, diced (optional)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (14.5 oz) can diced tomatoes with green chiles (fire-roasted recommended)
1 (10 oz) can Rotel diced tomatoes and green chiles (optional, for extra spice)
1 tablespoon taco seasoning
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro (optional)
Salt and pepper to taste
Olive oil
How to make it:
Instructions:
Preheat your oven to 375°F (190°C). Heat a drizzle of olive oil in your cast iron skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
Add the diced onion and green pepper (if using) to the skillet and cook until softened, about 5 minutes. Stir in the taco seasoning and cook for another minute.
Add the black beans, corn, diced tomatoes, and Rotel (if using) to the skillet. Stir to combine and bring to a simmer. Season with salt and pepper to taste.
Remove the skillet from the heat and stir in the cheddar cheese and Monterey Jack cheese.
Top the casserole mixture with fresh cilantro (if using).
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Tips:
For a richer flavor, substitute ground turkey or sausage for the ground beef.
You can use a cornbread mix instead of cheese for the topping. Prepare the cornbread according to package directions and pour it over the meat mixture before baking.
Add other vegetables to your liking, such as diced zucchini, chopped mushrooms, or sliced jalapenos.
Serve your cowboy casserole with a dollop of sour cream, salsa, or avocado slices.
Printable Recipe:
Skillet Cowboy Casserole
Skillet magic! This one-pan cowboy casserole wrangles ground beef, veggies, and melty cheese for a hearty weeknight meal.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced (optional)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 (14.5 oz) can diced tomatoes with green chiles (fire-roasted recommended)
- 1 (10 oz) can Rotel diced tomatoes and green chiles (optional, for extra spice)
- 1 tablespoon taco seasoning
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat your oven to 375°F (190°C). Heat a drizzle of olive oil in your cast iron skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Add the diced onion and green pepper (if using) to the skillet and cook until softened, about 5 minutes. Stir in the taco seasoning and cook for another minute.
- Add the black beans, corn, diced tomatoes, and Rotel (if using) to the skillet. Stir to combine and bring to a simmer. Season with salt and pepper to taste.
- Remove the skillet from the heat and stir in the cheddar cheese and Monterey Jack cheese.
- Top the casserole mixture with fresh cilantro (if using).
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Notes
- For a richer flavor, substitute ground turkey or sausage for the ground beef.
- You can use a cornbread mix instead of cheese for the topping. Prepare the cornbread according to package directions and pour it over the meat mixture before baking.
- Add other vegetables to your liking, such as diced zucchini, chopped mushrooms, or sliced jalapenos.
- Serve your cowboy casserole with a dollop of sour cream, salsa, or avocado slices.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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