Hot Cowgirl Casserole Recipe

Prep Time::10 mins

Cook Time::40 mins

Total Time::50 mins

Servings::10 (serving size: about 1 cup)

Ingredients

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Original recipe (1X) yields 10 (serving size: about 1 cup) servings

2 tablespoons extra-virgin olive oil

1 small white onion, chopped

1 jalepeño chile, seeded and chopped

2 medium garlic cloves, finely chopped

1 (1 ounce.) envelope less-sodium taco seasoning mix

1 (16 ounce) jar mild roasted tomato salsa (such as Frontera)

1/2 cup (4 ounce) cream cheese, softened

1/2 teaspoon kosher salt

2 (15 ounce) can black beans, drained and rinsed

1 (14.75 ounce) can fire-roasted corn, drained

1 (4 ounce) can chopped hot or mild green chiles, undrained

1/2 cup sour cream

4 cups shredded rotisserie chicken (about 16 ounce) (from 1 chicken)

2 cups shredded Monterey Jack cheese

store-bought multi-colored tortilla strips

chopped fresh Cilantro

sliced scallions

pickled red onion

Directions

Gather ingredients and preheat oven to 350 degrees F (175 degrees C).

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Heat oil in a large nonstick skillet over medium. Add onion, jalepeño chile, and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Add taco seasoning and cook, stirring often, until fragrant, about 1 minute.

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Add salsa, bring to a simmer over medium, then add in cream cheese and salt, and cook, stirring constantly, until melted and incorporated, about 3 minutes. Stir in black beans, corn, chopped green chiles, and sour cream. Remove from heat and fold in chicken.

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Transfer to a 9 x 13- inch baking dish, and spread into an even layer. Sprinkle evenly with Monterey Jack cheese.

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Bake in the preheated oven until bubbly, about 25 minutes. Without removing dish from oven, increase oven temperature to broil, and broil until browned, 4 to 5 minutes.

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Garnish with tortilla strips, cilantro, scallions, and pickled red onion.

Dotdash Meredith Food Studios

Dotdash Meredith Food Studios

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