Sure to keep any cowboy well-fed, this delicious casserole is a hearty stew of beef and beans, finished with a golden biscuit crust.
According to the internet, some folks think a cowboy casserole is one topped with tater tots. What kind of legit steer-wranglin’ dudes have access to frozen tots?! It makes no sense. On the other hand, my version of a Cowboy Casserole is one I think could tangibly have been whipped up in a big cast iron dutch oven atop a roaring campfire (minus the frozen veggies, maybe).
As mentioned is our last blog, it can be controversial to add beans to Texan chili. But if it’s not technically chili then all bets are off. This beef casserole is made even heartier with the addition of pinto beans, and is colorfully studded by a vegetable assortment. I choose to use the corn/pea/carrot mix, but really you can use any veggies you like. Broccoli would be a great substitute, as would edamame and mushrooms, too.
What lies beneath is only made better by the topping – a golden crust of cheddar jalapeño drop biscuits. The biscuits develop a crunchy exterior but remain fluffy and soft inside – they’re also perfect for soaking up all the delicious gravy and making sure nothing goes to waste. In fact, this is a great dish for camping. A one-pot wonder where one scoop give you a complete meal. If you need a quicker/easier solution, baking mix can easily be substituted.
Cowboy Casserole with Cheddar Jalapeño Biscuit Crust