Greg’s Cowboy Casserole

Ever wondered what goes on in a Homestead? In the recipe video below, we take you on a tour of our quail-filled Homestead as we introduce you to charming quails like Loretta, Patsy, and more. Stay tuned as we whip up a tasty Cowboy Casserole to add to our Marching in With Casseroles 2024. Subscribe to our channel for more delightful glimpses into our Homestead Life!

Ingredients:
1 lb. ground beef
8 ounces dried pasta/cooked al dente
1 medium onion diced
1 green or red pepper
2 gloves garlic minced
1 can diced tomatoes
1 can kidney or pinto beans (drained)
2 tablespoons tomato paste
1 tablespoon wet beef base
1 bag baby spinach
1 teaspoon each, onion powder, garlic powder, dried basil, dried oregano
1 teaspoon each paprika and chili
1/2 teaspoon turmeric powder & cumin (optional)
salt/pepper to taste
1/2 cup water
2 1/2 cups shredded cheddar

Brown ground beef and drain fat. Add diced onion and pepper and cook 3-4 minutes
Pull meat back from center and add tomato paste and beef base.
Brown these two for 2-3 minutes and then mix into the meat/onion mixture.
Add in the garlic and mix
Add the kidney beans and the tomatoes and mix well.
Now incorporate the pasta into the mixture.
Add in all spices, mix well and taste. Add salt/pepper to taste
Add the spinach and the water, cover and cook 3-4 minutes to let spinach wilt.
Uncover and mix spinach into the meat mixture.
Mix in half your cheese and pour it all into a prepared 9×13 pan
Bake uncovered 20-30 minutes until bubbly and cheese is melted.