Cowboy Food
Giddy up. Nice with avocado and fresh salsa
INGREDIENTS
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp chili powder
- 1 tsp salt
- 1/2 tsp oregano
- 2 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 lb lean ground beef (I use 96% lean 4% fat)
- 8 ounce can tomato sauce
- 1 green pepper, diced
- 1 onion, diced
- 1 tbsp olive oil, plus extra to grease casserole dish
- 2 lbs potatoes, peeled and cut in 3/4” inch chunks
- 1 onion, sliced into 8 wedges
- 1 red pepper, cut into 1” squares
- 4 cloves garlic, minced
- 1 tsp salt
- 1/4 cup fresh cilantro chopped (optional)
- 1 15.5 ounce can pinto beans drained and rinsed
- 1 15.5 ounce can corn drained
DIRECTIONS
Preheat oven to 400F. Toss potatos, onion wedges & red pepper in olive oil, garlic and 1 tsp salt. Bake until the vegetables are tender and deeply golden on the edges, about 40 minutes.
Stir together garlic powder, onion powder, oregano, cayenne pepper, paprika, cumin, and chili powder. Set aside.
In a large pan over medium-high hear, add ground beef and break up with a wooden spoon. Add diced onion and green pepper. When the beef is cooked and the vegetables are soft, add spice mixture. Stir and cook together for about one minute. Stir in can of tomato sauce. Continue to cook over medium heat for a few minutes. Remove from skillet and transfer to a greased 3QT casserole dish.
Layer ground beef on the bottom of the dish. Add can of corn and pinto beans on top of ground beef. Layer potatoes over beans. Cover with aluminum foil and bake of 15-20 more minutes at 350F
Serve hot with extra toppings of choice, or over lettuce.
Serves 6. 6SP per serving
