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Cowboy
Casserole

Ingredients

  • 1 onion, diced

  • ¼ + ¼ cup fat

  • 6 small peppers, chopped

  • 5 cloves garlic, minced

  • 1 large zucchini or other summer squash, diced

  • 4 large sweet potatoes, diced

  • 2 pkg. frozen corn

  • Cooked meat of choice, deboned & shredded

  • 2 cans tomato paste

  • ½ cup half & half, OR cream, OR coconut milk, or buttermilk

  • 1 ½ cups broth

  • ¼ cup apple cider vinegar

  • 3 tablespoons dijon mustard

  • 2 cups cheese, shredded

  • Paprika, thyme, oregano, chili powder

Directions

  1. Place potatoes in pot, cover with water, add a little salt. Bring to a boil. Turn down to medium and allow to simmer til soft, about 12-16 min.

  2. While potatoes are boiling, place 1st ¼ cup fat in skillet and when hot, add onions. Saute until golden.

  3. Add peppers and garlic. Saute for 2 more min.

  4. Add summer squash and corn. Saute for 4 more min.

  5. Combine tomato paste and broth along with mustard, apple cider vinegar, spices, salt and pepper in blender and blend well.

  6. Pour the liquid over the contents in the skillet.

  7. Add shredded meat and stir. Turn burner down to low. Add more salt and pepper to taste.

  8. Drain potatoes and pour back into pot.

  9. Mash potatoes with a potato masher. Add in 2nd ¼ cup fat and mash more. Add dairy product of choice. Continue to mash and stir until consistency of mashed potatoes.

  10. Add salt, pepper, paprika, stir well.

  11. In a large seasoned casserole dish spread out potatoes. On top of this place meat/veg. mixture, spread out well.

  12. Sprinkle shredded cheese on top and place in 325 oven on BAKE. And allow to bake for 25-30 min.

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