Samantha Nicole Yee-haw! If this isn’t the most delicious casserole on either side of the Mississippi, well then, we’ll be a prairie dog’s uncle! The Wild West Casserole is loaded with hearty beef, creamy beans, and sweet summery corn. Then, you find some sharp cheese mixed in for extra country flavor. To finish, the Wild West Casserole rides up to you on a silver steed (aka your spoon) and delivers the blessing of a golden, buttery biscuit. We reckon there isn’t a tastier dish in these here states, but you can be the very happy judge of that!
Ingredients
- 1 pound ground beef, browned
- 1 (16-ounce) can whole corn, drained
- 1 (16-ounce) can red kidney beans, drained
- 1 (10.75-ounce) can condensed tomato soup
- 1 cup Colby cheese, shredded
- 1/4 cup milk
- 1 teaspoon minced dry onion flakes
- 1/2 teaspoon chili powder
- 1 (10-count) package refrigerated biscuits
- 2 tablespoons margarine, melted
- 1/4 cup cornmeal
Directions
Step 1 –Combine the beef, the corn, the beans, the tomato soup, the Colby cheese, the milk, the onion flakes, and the chili powder in a slow cooker.
Step 2 –Cover and cook on high heat for 1 hour.
Step 3 –Preheat the oven for the biscuits, according to the package directions.
Step 4 –Dip the biscuits into the melted margarine.
Step 5 –Roll the biscuits in the cornmeal.
Step 6 –Bake the biscuits, according to the package directions, until browned slightly, about 15-20 minutes.
Step 7 –Once cool enough to handle, tear the biscuits into pieces.
Step 8 –Serve the casserole in bowls, topped with the biscuit pieces.
