Hot Cowgirl Casserole
This flavorful Hot Cowgirl Casserole combines black beans, spicy green chiles, melted cheese, and shredded chicken for a bold and comforting dish perfect for any occasion.
Equipment
- Oven – To bake the casserole at 375°F (190°C).
- Large Skillet – For cooking the shredded chicken and taco seasoning.
- Large Mixing Bowl – To combine all the ingredients together.
- Baking Dish (9x13 inch) – To bake the casserole. You can use a glass or ceramic dish.
- Wooden Spoon or Spatula – For stirring and mixing the ingredients.
- Measuring Cups – For measuring ingredients like sour cream, taco seasoning, and cheese.
- Measuring Spoons – For measuring smaller ingredients like taco seasoning and salt.
- Knife – To chop the jalapeños (if using) and any other veggies.
- Can Opener – For opening cans of beans, corn, and green chiles.
- Colander – To drain the black beans and corn.
- Grater – If you’re shredding your own cheese instead of buying pre-shredded.
Ingredients
- Shredded chicken 2 cups $3.00
- Black beans drained 1 can (15 oz) $1.00
- Fire-roasted corn 1 can 15 oz $1.50
- Green chiles diced 1 can (4 oz) $1.00
- Shredded Monterey Jack cheese 2 cups $2.50
- Sour cream 1/2 cup $0.75
- Cream cheese 4 oz 1 block $1.00
- Taco seasoning 2 tablespoons $0.50
- Penne pasta cooked 3 cups $1.00
- Jalapeños diced, optional 1 (optional) $0.25
- Salt & pepper To taste $0.10
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the shredded chicken and taco seasoning over medium heat for 5 minutes.
- In a large mixing bowl, combine the cooked pasta, black beans, corn, green chiles, sour cream, cream cheese, and half of the shredded cheese. Stir well.
- Add the cooked chicken mixture into the bowl and combine everything together.
- Pour the casserole mixture into a greased baking dish and top with the remaining shredded cheese.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Optional: Top with crushed tortilla chips and fresh cilantro before serving for an extra crunch and flavor boost.
Notes
- Vegetarian Option: To make the casserole vegetarian, simply omit the shredded chicken and add extra vegetables like bell peppers, zucchini, or mushrooms. You can also increase the amount of beans for added protein.
- Spice Level: Adjust the spice level according to your preference. If you like a spicier casserole, add more jalapeños or use spicy salsa. For a milder version, opt for mild green chiles and reduce or omit the jalapeños.
- Cheese Variations: While Monterey Jack is the classic choice, you can substitute it with other cheeses like cheddar, pepper jack, or a Mexican cheese blend for different flavor profiles.
- Topping Ideas: For added texture and flavor, top your casserole with crushed tortilla chips, a drizzle of sour cream, or fresh cilantro right before serving.
- Make-Ahead: You can assemble the casserole ahead of time. After prepping, cover it with plastic wrap and refrigerate for up to 24 hours. When ready to bake, just pop it in the oven and cook as directed.
- Freezing Instructions: If you'd like to freeze the casserole, assemble it, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. When you're ready to bake it, thaw overnight in the fridge and bake as usual, adding a few extra minutes of cooking time if necessary.
- Pasta Choices: While penne works great in this recipe, feel free to use other pasta shapes like rotini, elbow macaroni, or fusilli depending on what you have available.
- Texture Adjustments: If the casserole feels too dry, you can add a splash of milk or chicken broth to the mixture before baking for a creamier texture.
- Crispy Top: For a golden, crispy topping, add a few minutes of broiling at the end of baking, keeping an eye on it to prevent burning.