Hot Cowgirl Casserole Recipe

Just like the dip that inspired it, the Hot Cowgirl Casserole delivers a kick of heat thats dangerously delicious. This bold, flavor-packed dinner brings together all your favorite Southwest-inspired ingredients black beans, fire-roasted corn, green chiles, and melty Monterey Jack cheese into one creamy, cheesy, and comforting casserole. Perfect for cozy dinners or feeding a hungry crowd, this casserole is as satisfying as it is simple to make. Plus, it celebrates the spirit of cowgirls: bold, fun, and full of flavor. Spicy! said recipe taster Julia Levy. Makes me feel like a cowgirl!

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 10 servings.

• 2 tablespoons extra-virgin olive oil
• 1 small white onion, chopped
• 1 jalapeo 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) cans 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 ounces) (from 1 chicken)
• 2 cups shredded Monterey Jack cheese
• Store-bought multi-colored tortilla strips
• Chopped fresh cilantro
• Sliced scallions
• Pickled red onion

Directions

Step 1: Gather all ingredients and preheat the oven to 350F (175C).

Step 2: Heat olive oil in a large nonstick skillet over medium heat. Add the chopped onion, jalapeo chile, and garlic. Cook, stirring occasionally, until softened, about 5 minutes.

Step 3: Add taco seasoning to the skillet and cook, stirring frequently, until fragrant, about 1 minute.

Step 4: Stir in the salsa and bring to a simmer over medium heat. Add cream cheese and kosher salt, stirring constantly, until the cheese melts and is fully incorporated, about 3 minutes.

Step 5: Add the black beans, corn, chopped green chiles, and sour cream. Stir everything together and remove from heat. Fold in the shredded chicken.

Step 6: Transfer the mixture to a 9x13-inch baking dish, spreading it into an even layer.

Step 7: Sprinkle the shredded Monterey Jack cheese evenly over the top.

Step 8: Bake in the preheated oven until bubbly, about 25 minutes.

Step 9: Without removing the dish from the oven, increase the oven temperature to broil and broil until the top is browned, 4 to 5 minutes.

Step 10: Garnish the casserole with tortilla strips, cilantro, sliced scallions, and pickled red onion before serving.

Nutrition Facts (per serving)

• Calories: 582
• Total Fat: 30g (39% Daily Value)
• Saturated Fat: 12g (62% Daily Value)
• Cholesterol: 154mg (51% Daily Value)
• Sodium: 1435mg (62% Daily Value)
• Total Carbohydrate: 40g (15% Daily Value)
• Dietary Fiber: 10g (37% Daily Value)
• Total Sugars: 8g
• Protein: 41g (81% Daily Value)
• Vitamin C: 35mg (39% Daily Value)
• Calcium: 262mg (20% Daily Value)
• Iron: 4mg (20% Daily Value)
• Potassium: 977mg (21% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.