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Hobo Casserole Delight
Ingredients
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) corn, drained
- 1 can (10.5 oz) diced tomatoes with green chilies
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 2 cups shredded potatoes (frozen or fresh)
- 1 cup shredded cheese (cheddar or your choice)
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.
Add the chopped onions and bell peppers to the skillet, and sauté until the vegetables are soft.
Stir in the kidney beans, corn, diced tomatoes, garlic powder, chili powder, salt, and pepper. Mix well and bring to a simmer.
In a greased 9x13 inch baking dish, layer half of the shredded potatoes, then the beef and vegetable mixture. Repeat with another layer of potatoes.
Top with shredded cheese.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the potatoes are crispy and the cheese is bubbly.
Let the casserole cool for a few minutes before serving.
Kitchen Tools
- Large skillet
- 9x13 inch baking dish
- Mixing spoon
- Measuring cups and spoons
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes! Substitute the ground beef with lentils or a plant-based meat alternative.
Cool completely, cover tightly with foil or plastic wrap and freeze for up to 3 months.
Black beans or pinto beans work great as substitutes.
Leftovers can be stored in the refrigerator for up to three days.
Absolutely! Just double the ingredients and use a larger baking dish.
Yes, just be sure to sauté them until tender before adding to the casserole.
Cheddar cheese is a classic choice, but feel free to use your favorite!