Nana's Cowboy Casserole

Nana's Cowboy Casserole

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Mandy Nolen


My mother in law made this on one of her visits to our house. This is not a "tater tot" casserole! It has SO much flavor and leftovers taste even better the next day! This is a meal that will fill your belly, but not empty your wallet! This is very versatile, where you can just add what you think will be good and helps clean out the pantry! you can double the recipe and put half in the freezer for another days meal.


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20 Min
20 Min


  • 1 lb
    taco flavored pork sausage (i found it at h.e.b.)
  • 1 lb
    ground beef (2 lbs if you can't find the taco flavored sausage)
  • 2-4 c
    rice, cooked and hot (amount depends on how much extra room you have in the baking dish!)
  • 1 can(s)
    sweet corn, drained
  • 1 can(s)
    ranch style beans
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of poblano soup (or cream of mushroom)
  • 4 c
    monterey jack cheese, shredded
  • ·
    jalapenos (optional)
  • 1 can(s)
    rotel (canned tomatoes with green chilis)

How to Make Nana's Cowboy Casserole


  1. Cook rice and cook beef and or sausage at the same time.
  2. Drain grease from meat. Pre-heat oven to 350.
  3. In a large bowl, mix rice, meat, soups, 2 cups of cheese, corn and beans together. Pour into a greased 9x13 pan and top with cheese. We add jalapenos to 1/2 of the pan for the adults!
  4. Bake at 350 for about 20 minutes or until cheese is melted! Serve with cornbread.

Printable Recipe Card

About Nana's Cowboy Casserole

Course/Dish: Beef Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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