Cattle Drive Casserole
Cattle Drive Casserole is a hearty, comforting dish that combines layers of beef, vegetables, and cheese for a satisfying meal perfect for families or gatherings.
Equipment
- 1 large skillet
- 1 casserole dish (3-quart)
- 1 measuring cups and spoons
- 1 oven
Ingredients
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- to taste salt
- to taste black pepper
- 1 tablespoon vegetable oil
- ½ cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until they begin to soften.
- Add the minced garlic and ground beef to the skillet. Cook until the beef is browned and cooked through, breaking it apart with a spoon, about 7-10 minutes.
- Drain excess fat from the skillet if necessary and add the black beans, corn, diced tomatoes, cooked rice, chili powder, cumin, salt, and pepper. Stir until combined, and cook for another 5 minutes to heat through.
- Transfer the mixture into a casserole dish. Sprinkle the shredded cheddar cheese evenly on top. If desired, add breadcrumbs for an extra crunchy layer.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden.
- Once done, remove from the oven and let it sit for a few minutes before serving.
Notes
You can customize this casserole by adding other vegetables like zucchini or spinach.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer preservation.
This dish pairs well with a side salad or some crusty bread. Enjoy!