Cowboy's Beef Pie
4
cups cubed, cooked beef
2 1/2 cups gravy
3 cups vegetables (you can use potatoes, carrots, string beans,
peas or any other canned
or fresh vegetable on hand)
1 small minced onion
1 tablespoon parsley flakes
Salt and pepper to taste
3 cups
mashed potatoes
1 well beaten egg
Combine
meat, gravy, vegetables, onion, parsley, salt, and pepper in Dutch oven. Heat to boiling point. Stir
often.
Mix
mashed potatoes and egg in a separate bowl. Cover the meat and vegetables in the Dutch oven with the potato and egg mixture.
Bake at 425 degrees F until the top is brown (15 to 20 minutes).
Cowboy Pie
1
1/2 pounds lean ground beef
1 package taco seasoning
12 ounces shredded Cheddar cheese
1 jar picante sauce
2
packages Jiffy cornbread mix
Sour cream
Salsa
Brown
the ground beef and follow the directions on taco seasoning packet as though you are making tacos.
in
a casserole dish first add taco meat then sprinkle shredded cheese evenly over the meat. Evenly spread picante sauce over cheese.
Prepare
the cornbread mix as package directs, then pour over meat mixture. Bake in a preheated 350 degree F oven for 30 minutes or
until cornbread is cooked through.
Serve
with sour cream and more salsa.
Tex-Mex Cowboy Pie
1
pound already-cooked (frozen) extra-lean ground beef
1 cup bottled mild salsa
1 (11 ounce) can Mexi-corn, drained
2
cups fat-free sour cream
1 (20 ounce) package refrigerated mashed potatoes
1/4 teaspoon salt
1 tablespoon margarine
or butter
1/2 cup shredded colby-jack or taco blend cheese
Heat
the broiler to high, about 500 degrees F. If the cooked beef is frozen, microwave it on HIGH for 3 minutes and 30 seconds
in a 10-inch square casserole dish to bring it to room temperature. Add the salsa, drained corn and sour cream. Stir until
well mixed. Cover the dish and microwave on HIGH for 4 minutes, stirring once halfway through cooking.
Microwave
the potatoes according to the package directions, adding the salt when you add the margarine. Spoon the potatoes over the
beef mixture, spreading them within 1 inch of the sides of the dish. Sprinkle the cheese over the potatoes. Broil for 2 minutes, until the cheese is melted and bubbly. Serve at once.
Makes 4 servings.
Trail Drivers Goulash
Yield:
12 servings
2
pounds ground beef
1 tablespoon vegetable oil
1 large onion, chopped
3 celery stalks, chopped
2 cans tomato
soup
2 soup cans water
2 cans red beans, drained
1 (10 ounce) package spaghetti, cooked
Salt to taste
Pepper
to taste
1 tablespoon chili powder
2 cups grated cheese
Brown
ground beef lightly in oil; add onion and celery and cook until onion is yellow and celery is soft.
Add
tomato soup; rinse cans and add water. Add beans, spaghetti and seasonings; put into a 9 x 13-inch baking dish. Bake at 350
degrees F until hot and bubbly. Grated cheese may be put on top last 15 minutes of baking.
Cowboy
Goulash
2
pounds ground beef
1 tablespoon oil
1 large onion, chopped
1/4 cup parsley, chopped fine
2 celery stalks, chopped
4
large tomatoes, chopped
3 jalapeno peppers, chopped
2 cans red beans, drained
1 (10 ounce) package spaghetti, cooked
1
tablespoon cayenne pepper
salt to taste
pepper to taste
1 tablespoon chili powder
2 cups Parmesan cheese
Brown
the ground beef lightly in oil. Add onion and celery and cook until the veggies are softened.
Add beans, tomatoes,
parsley, jalapenos, spaghetti, seasoning plus 1 and 1/2 cups of parmesan cheese. Place everything in a 9 x 13-inch casserole
dish and bake at 350 degrees F until hot and bubbly (about 20 minutes).
During
last 5 minutes, top with remaining parmesan cheese and remove from oven just before the cheese browns. Makes 12 servings.
Cowboy Casserole 1
1
onion, chopped
1 1/2 pound ground chuck, browned and drained
6 medium potatoes, sliced
1 can red beans
1 (8
ounce) can tomatoes mixed with 2 tablespoons
flour or use 1 can tomato soup
Salt and pepper and garlic to taste
Put
chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or
soup over all. Sprinkle with seasonings as desired. Cover and cook on LOW for 7 to 9 hours.
Serves
4 to 6.
Cowboy Casserole 2
A
Texas
favorite!
1
pound chicken, deboned
Seasonings optional (garlic, salt, pepper)
1/2 package corn tortillas (Tostitos work too, but
not as well)
1 can low sodium chicken broth
4 to 6 cups cheese
1 can Ro*tel tomatoes, spicy or mild or 1 1/2 cups
salsa
Deep casserole dish
Heat
oven to 350 degrees F.
Boil
chicken with seasoning. I buy the rotisserie chickens that are already seasoned and cooked, and debone it. Smear a little
broth in the casserole dish and lay the first layer of tortillas. Pour a little more broth, spread half the chicken, half
the tomatoes, and half the cheese. Cover with a little more broth. Repeat process. Bake for about 30 minutes, until the cheese
is bubbly. This goes nicely with a green salad and some iced tea!
Serves:
4-6
Cowboy Hash
1
pound ground beef
3 1/2 cups canned tomatoes
1 cup chopped green pepper
1/2 cup chopped onions
1/2 cup uncooked
rice
1/4 teaspoon basil
1/2 teaspoon salt
Dash of pepper
Cheese slices
Brown
ground beef; add remaining ingredients, except cheese. Cover and simmer 25 minutes.
Top
with slices of cheese and serve in skillet.
King Ranch Chicken
1/2
to 2/3 pound Cheddar cheese, grated
1 1/2 teaspoons chili powder
Garlic salt, to taste
Salt, to taste
Pepper,
to taste
1 can cream of mushroom soup
1 can cream of chicken soup
2 dozen corn tortillas
2 frying chickens, boiled,
then
cut into bite-size pieces (save stock)
1 large onion, chopped
1 large bell pepper, chopped
1
can tomatoes
Put
Cheddar cheese in a bowl and sprinkle with chili powder and seasonings. Then spread soups over cheese. Quickly
dip tortillas in boiling chicken stock to wilt. Layer a 13 x 9-inch baking dish with tortillas and add ingredients in the
order listed above. Bake 30 minutes at 325 degrees F.
Outlaw Dinner
1
1/2 pounds stew beef cubes
1 1/2 pounds pork cubes
2 cups chopped onions
3 small green bell peppers, chopped
6
ounces tomato paste
1/2 cup brown sugar, packed
1/4 cup cider vinegar
1/4 cup chili powder
2 teaspoons salt
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
Mix
all together in crock pot. Cover and cook on HIGH for 8 hours.
Shred
with a wire whisk and serve potatoes, rice or pasta.
Ranch House Chicken Casserole
4
cups cooked chicken, cubed
2 cups grated American cheese
12 flour tortillas, quartered
1 onion, finely sliced
Sauce:
1
cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
Layer
half the chicken, cheese, tortillas, onion and half of sauce. Repeat for second layer with cheese on top. Bake uncovered
for 1 hour at 350 degrees F.
Serves
8.
Rock-a-Billy's Cowboy Chicken
1
(3 1/2 to 4 pound) chicken, ideally kosher or free-range
1 lemon, quartered
1 bunch fresh thyme or 2 tablespoon dried
6
garlic cloves
1 tablespoon ground pepper
Basting
Sauce:
1 tablespoon butter
1/2 cup vermouth
Heat
the oven to 500 degrees F.
Wash
the chicken and pat dry. Discard the giblets. Squeeze the lemon quartered inside the chicken cavity. Place 2 of the quarters
in the very back of the cavity, followed by the thyme. Lay the garlic cloves on top of the thyme, sprinkle with pepper, and
add the remaining lemon quarters.
Place
the chicken on its back in a roasting pan. Melt the butter in a saucepan. Remove from the heat, and stir in the vermouth. Drizzle half the mixture over the chicken.
Bake 20 minutes.
Remove
the chicken from the oven. Using a flat spatula and a carving fork, turn the chicken over onto its breast. Return to the oven
for 20 minutes.
Remove
the chicken from the oven and turn it over, breast side up. Drizzle the remaining basting sauce on top. Roast until dark golden
brown all over, about 20 minutes.
Remove
the chicken from the pan and transfer to a carving board. Let rest 10 minutes before slicing. Serves 4
Chuck Wagon Goulash recipe
Yield:
12 servings
2
pounds ground beef
1 tablespoon oil
1 large onion, chopped
1/4 cup cilantro, chopped fine
2 celery stalks,
chopped
4 large tomatoes, chopped
3 jalapeno peppers, chopped
2 cans red beans, drained
1 (10 ounce) package
spaghetti, cooked
1 tablespoon cayenne pepper
Salt to taste
Pepper to taste
1 tablespoon chili powder
2
cups Parmesan cheese
Brown
ground beef lightly in oil; add onion and celery and cook until onion is yellow and celery is soft.
Add
beans, tomatoes, cilantro, jalapenos, spaghetti and seasoning; place in a 9 x 13-inch casserole. Bake at 350 degrees F until
hot and bubbly.
Grated
cheese may be sprinkled over the top the last 15 minutes of baking.
