Description
You know those nights when you need something that’s basically a warm hug in casserole form? Something hearty enough to feed a hungry cowboy after a long day of… whatever cowboys do? (Honestly, we’re city folk, but we can appreciate good comfort food when we see it.) This is that dish.
We’re talking layers of seasoned ground beef, creamy corn, baked beans, and whatever other good stuff you’ve got hanging around, all topped with a blanket of buttery mashed potatoes and enough cheese to make a dairy farmer weep with joy. It’s like shepherd’s pie’s American cousin who went to Texas, learned how to barbecue, and came back with some serious attitude.
This isn’t just dinner. This is the kind of meal that makes people linger at the table, loosen their belts, and start planning when they can have it again. It’s comfort food that doesn’t apologize for being exactly what it is: ridiculously satisfying and unapologetically indulgent.
Ingredients
For the Meat Layer:
- 2 lbs ground beef (80/20 is perfect here)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 packet taco seasoning (or make your own)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) corn, drained
- 1 can (16 oz) baked beans (don’t drain these beauties)
- 1 cup shredded cheddar cheese
For the Mashed Potato Topping:
- 3 lbs Yukon Gold potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup sour cream
- 1/4 cup milk (more if needed)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded sharp cheddar cheese
For the Final Touch:
- 1 cup shredded Mexican cheese blend
- 4 strips bacon, cooked and crumbled (optional but recommended)
- 2 green onions, sliced
- Sour cream for serving
DIY Taco Seasoning (Because We’re Fancy):
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1 tsp salt
Instructions
Boil those potatoes in salted water until they’re fork-tender, about 15-20 minutes. Don’t rush this — undercooked potatoes make lumpy mashed potatoes, and lumpy mashed potatoes make sad cowboys.
Drain well, then mash with butter, sour cream, milk, salt, and pepper until creamy. Fold in that cup of cheddar cheese while everything’s hot so it melts beautifully. Set aside and try not to eat it all with a spoon.
Preheat your oven to 350°F because we’re building something beautiful here.
In a large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Once it’s nicely browned, add the diced onion and cook until softened, about 5 minutes. Toss in the garlic and cook for another minute until fragrant.
Stir in your taco seasoning (store-bought or homemade, we don’t judge), then add the drained tomatoes, corn, and those beautiful baked beans with all their saucy glory. Let everything simmer together for about 10 minutes, stirring occasionally.
Grease a 9×13-inch baking dish because we’re about to create layers of joy.
Spread the meat mixture evenly in the bottom of the dish. Sprinkle that first cup of cheddar cheese over the meat layer — this creates a lovely cheese barrier between the meat and potatoes.
Now comes the fun part: spread the mashed potatoes over the cheese layer. You can pipe it with a piping bag if you’re feeling fancy, or just dollop it on and spread it with a spatula like the practical human you are.
Top with the Mexican cheese blend and pop it in the oven for 25-30 minutes until the cheese is melted and the top is golden brown. If you want extra browning, hit it with the broiler for the last 3-4 minutes.
Let it rest for about 10 minutes before serving (I know, the waiting is torture). Top with crumbled bacon and green onions, and serve with sour cream on the side.
Notes
- Don’t skip the cheese barrier: That layer of cheese between meat and potatoes prevents soggy potatoes
- Season those potatoes: Bland mashed potatoes are a crime against comfort food
- Let the meat mixture simmer: This concentrates the flavors and prevents a watery casserole
- Cool slightly before assembly: Hot meat mixture will melt your potato layer into chaos
- Make it pretty: Use a fork to create ridges in the potato topping for extra browning surface
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~32g
- Carbohydrates: ~35g
- Protein: ~28g