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Cowboy Casserole

Rich, meaty, Southwestern flavors with ground beef, country sausage, green chiles, canned white beans, tomatoes pasta and greens. This is pure comfort food.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 472 kcal
Course: Main Course
Cuisine: American

Ingredients

FOR SPICE BLEND:
  • 2 teaspoons cumin
  • 1 ½ teaspoons chili powder
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • scant ¼ teaspoon crushed red pepper flakes
FOR THE COWBOY CASSEROLE:
  • 1 cup ditalini pasta (or other small pasta, like macaroni, shells or orecchiette)
  • 2 teaspoons olive oil
  • ½ pound ground beef
  • ½ pound country sausage
  • 1 Sweet Bell Pepper seeded and diced
  • 2 stalks celery diced
  • 1 medium onion diced
  • 15 ounce can diced tomatoes
  • 15 ounce can cannellini beans or other canneed white beans, rinsed and drained
  • 1 cup green chiles (preferably Hatch) canned or fire roasted and diced
  • 6 ounces fresh baby spinach
  • 2 cups shredded cheese such as cheddar, monterey jack, colby jack or a blend

Instructions

FOR THE SPICE BLEND
    Cup of Yum
  1. In a small bowl, combine the cumin, chili powder, oregano, garlic powder, kosher salt, black pepper and red pepper flakes. Stir well to combine and set aside.
PAR-COOK THE PASTA
  1. Cook the pasta according to the package directions until it's about 2 minutes from being cooked to al dente. (i.e. if it says 9 minutes for al-dente, cook it for 7). Remove from the heat and drain the pasta. Rinse with cold water to stop the cooking and set aside.
FOR THE CASSEROLE
  1. Preheat the oven to 350°.
  2. Heat a large skillet over medium high heat. Add the olive oil and when the pan is hot, add the ground beef and sausage. Brown the meat, while stirring and breaking apart the crumbles with the back of a wooden spoon.
  3. When the meat is browned, stir in the chopped bell pepper, celery and onion. Cook for 3-5 minutes, stirring occasionally until the vegetables are softened and the onion and celery are slightly translucent.
  4. Pour the beef and vegetables through a large mesh strainer to drain the fat. Return the meat and veg to the pan.
  5. Add the spice blend and stir well to combine. Add the green chiles, can of diced tomatoes, cannellini beans and par-cooked pasta and stir well to combine.
  6. Add the fresh spinach leaves to the pan and gently stir to combine. Put the lid on the pan and cook for one minute, or just until the spinach leaves start to wilt.
  7. Spray the casserole dish with vegetable spray. Add half of the ground beef mixture to the caserole and spread evenly. Top with 1 cup of the shredded cheese. Spread the remaining casserole mixture over the cheese and top with the last bit of the shredded cheese.
  8. Bake for 25-30 minutes or until the casserole is bubbly and cheese is melted.
  9. Great with cornbread, biscuits or popovers.

Nutrition Information

Calories 472kcal (24%) Carbohydrates 28g (9%) Protein 26g (52%) Fat 28g (43%) Saturated Fat 11g (55%) Cholesterol 84mg (28%) Sodium 833mg (35%) Potassium 596mg (17%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 3831IU (77%) Vitamin C 43mg (48%) Calcium 262mg (26%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 472

% Daily Value*

Calories 472kcal 24%
Carbohydrates 28g 9%
Protein 26g 52%
Fat 28g 43%
Saturated Fat 11g 55%
Cholesterol 84mg 28%
Sodium 833mg 35%
Potassium 596mg 13%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 3831IU 77%
Vitamin C 43mg 48%
Calcium 262mg 26%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.