Cowboy Beef & Potato Casserole

Cowboy Beef & Potato Casserole

Ingredients:

• 1 lb ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 (15 oz) can diced tomatoes, drained

• 1 (15 oz) can corn, drained (or 1½ cups frozen corn)

• 1 (4 oz) can diced green chilies (optional for spice)

• 1 tsp chili powder

• ½ tsp cumin

• Salt and pepper, to taste

• 4 cups frozen diced hash brown potatoes (or 3–4 medium potatoes, peeled & cubed)

• 1½ cups shredded cheddar cheese

• 1 cup sour cream

• ½ cup milk

• 1 can cream of mushroom or cream of chicken soup

• 2 tbsp butter

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Brown the beef: In a large skillet over medium heat, cook the ground beef, onion, and garlic until beef is browned and onion is soft. Drain any excess fat.

3. Mix in veggies & seasoning: Add diced tomatoes, corn, green chilies (if using), chili powder, cumin, salt, and pepper. Stir and cook for 2–3 minutes.

4. Prepare creamy mix: In a large bowl, combine sour cream, milk, cream of mushroom/chicken soup, and 1 cup of the shredded cheese. Stir in the potatoes and melted butter.

5. Combine everything: Layer half the potato mixture in the baking dish, then add the beef mixture. Top with the remaining potato mixture. Sprinkle remaining ½ cup of cheese on top.

6. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until bubbly and golden.

7. Let rest for 5–10 minutes before serving.

Optional Toppings:

• Chopped green onions

• Jalapeños

• Crushed tortilla chips

• Fresh cilantro

• Hot sauce