Cowboy Casserole

4.38 from 16 votes

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

Course Main Course

Cuisine American, Southwestern

Keyword casserole

Dietary Restrictions Egg Free

Prep Time 45

Cook Time 20

Total Time 1 5

Servings

Calories 472kcal

Author Lisa Lotts

Equipment

2 1/2 quart casserole dish (or two 1 1/4 quart casseroles

Ingredients

FOR SPICE BLEND:

2 teaspoons cumin
1½ 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

In a small bowl, combine 2 teaspoons cumin, 1½ teaspoons chili powder, 1 teaspoon oregano, ½ teaspoon garlic powder, ½ teaspoon kosher salt, ½ teaspoon black pepper and scant ¼ teaspoon crushed red pepper flakes. Stir well to combine and set aside.

PAR-COOK THE PASTA

Cook 1 cup ditalini 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

Preheat the oven to 350°.
Heat a large skillet over medium high heat. Add 2 teaspoons olive oil and when the pan is hot, add the ½ pound ground beef and ½ pound country sausage. Brown the meat, while stirring and breaking apart the crumbles with the back of a wooden spoon.
When the meat is browned, stir in 1 sweet bell pepper, 2 stalks celery and 1 medium onion. Cook for 3-5 minutes, stirring occasionally, until the vegetables are softened and the onion and celery are slightly translucent.
Pour the beef and vegetables through a large mesh strainer to drain the fat. Return the meat and veg to the pan.
Add the spice blend and stir well to combine. Add 1 cup green chiles (preferably Hatch), 15 ounce can diced tomatoes, 15 ounce can cannellini beans and par-cooked pasta, and stir well to combine.
Add 6 ounces fresh baby spinach 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.
Spray the casserole dish with vegetable spray. Add half of the ground beef mixture to the caserole and spread evenly. Top with half of 2 cups shredded cheese. Spread the remaining casserole mixture over the cheese and top with the remaining shredded cheese.
Bake for 25-30 minutes or until the casserole is bubbly and cheese is melted.
Great with cornbread, biscuits or popovers.

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