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Oh my gosh, my guys LOVED this beefy Tex Mex Cowboy Casserole. It really brought out the Cowboy in them! This easy casserole is packed with Tex Mex flavors and textures, from the smooth sour cream to the crunchy tortilla chips. My family loved it, and I know yours will, too! #casserole #weeknightdinner #texmexrecipe

Tex Mex Cowboy Casserole

Oh my gosh, my guys LOVED this beefy Tex Mex Cowboy Casserole. It really brought out the Cowboy in them! This easy casserole is packed with Tex Mex flavors and textures, from the smooth sour cream to the crunchy tortilla chips. 
Servings: 8 servings
Chef Alli
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

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Ingredients
 

  • 1/2 lb ground beef
  • 1 15 oz. can of corn, well 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 garnishing the top of the casserole)
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 2 1/2 cups crushed tortilla chips (about 5 cups of whole chips)
  • 2 cups sharp cheddar cheese, divided use
  • 1/2 red or green bell pepper, seeds and membranes removed, diced
  • 1 small tomato, diced
  • 3 green onions, chopped
  • additional tortilla chips for garnish, as desired

Instructions
 

  • Preheat the oven to 350 degrees.
  • Over medium high heat in a heavy skillet, brown ground beef well until fully cooked and no pink remains; drain fats.
  • Stir in the corn, chunky salsa and all but 2 tablespoons of the black olives; continue cooking the ground beef mixture for a couple of additional minutes until the mixture it is hot throughout. Remove the skillet from heat and set aside.
  • In a large mixing bowl, combine the cottage cheese and sour cream. In a 2-quart greased baking dish, place 1/2 of the crushed chips, then 1/2 of the meat mixture, then 3/4 cup cheddar cheese, then 1/2 of the cottage cheese mixture; repeat the layers once more.
  • Cover the casserole with foil and bake on the center rack for 30 minutes. Remove the foil; top with the remaining cheddar cheese, tomatoes, black olives, and bell pepper.
  • Return the casserole to the oven, uncovered, for 2 minutes or until the cheese is nicely melted, taking care not to let the chips burn. Remove from oven and allow the casserole to rest for 10 minutes. Garnish with green onions. If desired, line the outer edge of the baking dish with whole tortilla chips before serving.

Notes

www.ChefAlli.com

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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