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Tex-Mex ‘Cowboy’ Casserole


  • 1/2 lb Ground Beef
  • 1 (15 oz) can corn, drained
  • 1 (12 oz) jar chunky salsa (Hot or Mild, whichever you prefer)
  • 1 (2.25 oz) can Sliced Black Olives, drained (Save out a few of the black olives for the topping)
  • 1 Cup Cottage Cheese
  • 1 Cup Sour Cream
  • 2 1/2 cups Tortilla Chip Crumbs (It takes about 5 cups of whole chips to make 2.5 cups of crumbs)
  • 2 Cups of Sharp Cheddar Cheese, divided
  • Bell Pepper, diced
  • tomato, diced
  • Green Onions, chopped
  • A few WHOLE tortilla chips for garnish
Tex-Mex ‘Cowboy’ Casserole


  1. Brown ground beef in skillet. Drain. Add in the corn, chunky salsa and all but 2 TBSP of the black olives. Continue cooking for a couple of minutes until mixture is warmed through. Remove from heat and set aside. Combine cottage cheese and sour cream. In a 2 quart Pam sprayed casserole dish.
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  3. Click here to get more instructions

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