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Ground beef cooked with diced onion garlic and seasonings

Cowboy Casserole

A hearty Cowboy Casserole made with seasoned ground beef, cubed potatoes, sweet corn, beef broth, and melted sharp cheddar cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Calories: 520
Ingredients Method Notes

Ingredients
  

2 pounds ground beef 80/20 blend preferred
3 pounds potatoes Russet or Yukon Gold; cut into ½-inch cubes
1 large yellow onion Diced
4 cloves garlic Minced
2 15-ounce cans corn Drained; or approximately 3 cups fresh or frozen
2 cups sharp cheddar cheese Shredded
2 tablespoons butter For greasing the baking dish
1 cup beef broth
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper Optional

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Add the diced onion and minced garlic. Cook for another 2–3 minutes, until the onion begins to soften.
  3. Add the diced onion and minced garlic. Cook for another 2–3 minutes, until the onion begins to soften.
  4. Add the salt, black pepper, garlic powder, onion powder, smoked paprika, and optional cayenne pepper. Stir until the beef is evenly coated.
  5. Grease the bottom and sides of a 9×13-inch baking dish with the butter.
  6. Add the cubed potatoes to the baking dish. Top them with the seasoned beef and drained corn. Pour the beef broth over everything and stir gently until evenly combined.
  7. Cover the baking dish with aluminum foil and bake for 25 minutes.
  8. Remove the foil and sprinkle the shredded cheddar evenly over the casserole. Bake uncovered for another 8–10 minutes, until the cheese is melted and bubbling.
  9. Allow the casserole to rest for 5 minutes before serving.

Notes

Cut the potatoes into approximately ½-inch cubes so they cook evenly. Drain canned corn thoroughly and remove excessive fat from the browned beef. Freshly shredded cheddar melts more smoothly than packaged shredded cheese. Do not omit the beef broth because it helps cook the potatoes and keeps the casserole moist.