Description
Cattle Drive Casserole is a hearty and flavorful one-pot dish combining ground beef, beans, vegetables, and spices for a warm, comforting meal perfect for family dinners.
Ingredients
Meat and Beans
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
Vegetables
- 1 can (14.5 oz) diced tomatoes
- 1 cup corn, frozen or canned
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup bell pepper, chopped
Liquids and Spices
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Optional Topping
- 1 cup shredded cheese (optional)
Instructions
- Brown the Ground Beef: In a large pot, brown the ground beef over medium heat until fully cooked, ensuring it is crumbly and evenly browned. Drain any excess fat to keep the dish from becoming greasy.
- Sauté the Vegetables: Add the chopped onion, minced garlic, and chopped bell pepper to the pot with the beef. Cook over medium heat, stirring occasionally, until the vegetables are softened and fragrant.
- Add Beans and Seasonings: Stir in the drained kidney beans, black beans, diced tomatoes, corn, beef broth, chili powder, cumin, salt, and pepper. Mix well to combine all ingredients evenly.
- Simmer the Mixture: Bring the pot to a boil, then reduce heat to low and let it simmer uncovered for 20-30 minutes. Stir occasionally to prevent sticking and allow flavors to meld and the liquid to reduce slightly.
- Add Cheese and Serve: If using, sprinkle shredded cheese on top just before serving to add a creamy, melty finish. Serve hot and enjoy this warming, filling casserole.
Notes
- Drain excess fat after browning beef to reduce greasiness.
- You can use fresh or frozen corn based on availability.
- Adjust chili powder and cumin according to your spice preference.
- For a vegetarian version, omit ground beef and use vegetable broth instead.
- Leftovers keep well in the refrigerator for up to 4 days and reheat nicely.
