Casserole | Tex-Mex ‘Cowboy’ Casserole
By auntbeesrecipes.com
This is one of our favorite ‘Tex-Mex’ Casseroles! It is easy and a great one to prep ahead of time! I remember when my little ones were babies and having a list of recipes that I could prep during nap time then just pop in the oven at dinner time.
Prep time:
Cook time:
Total time:
Yield: 2 Servings
By auntbeesrecipes.com
This is one of our favorite ‘Tex-Mex’ Casseroles! It is easy and a great one to prep ahead of time! I remember when my little ones were babies and having a list of recipes that I could prep during nap time then just pop in the oven at dinner time.
Prep time:
Cook time:
Total time:
Yield: 2 Servings
Rated 4/5 based on 264 Reviews
Ingredients:
1/2 lb Ground Beef
1 (15 oz) can corn, drained
1 (12 oz) jar chunky salsa (Hot or Mild, whichever you prefer)
1 (2.25 oz) can Sliced Black Olives, drained (Save out a few of the black olives for the topping)
1/2 lb Ground Beef
1 (15 oz) can corn, drained
1 (12 oz) jar chunky salsa (Hot or Mild, whichever you prefer)
1 (2.25 oz) can Sliced Black Olives, drained (Save out a few of the black olives for the topping)
Instructions:
- Brown ground beef in skillet. Drain. Add in the corn, chunky salsa and all but 2 TBSP of the black olives. Continue cooking for a couple of minutes until mixture is warmed through.
- Remove from heat and set aside.
- Combine cottage cheese and sour cream. In a 2 quart Pam sprayed casserole dish. Layer 1/2 the crushed chips, then 1/2 the meat mixture, then 3/4 cup cheddar cheese and finally, 1/2 the Cottage Cheese mixture. Repeat the layers again ending with the Cottage cheese mixture.
- Cover with foil and bake in preheated 350 degree oven for 30 minutes. Remove foil. Top with remaining cheddar cheese, tomatoes, black olives, bell pepper and line the outside with whole tortilla chips.