Cowboy Casserole

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 35 minutes

Ingredients

1 ½ pounds lean ground beef

1 medium sweet onion (diced)

1 pound button mushrooms (cleaned and halved)

4 garlic cloves (minced)

1 teaspoon cayenne powder (or to taste)

1 teaspoon ground coriander

Kosher salt (or to taste)

15 ounces black beans (one can, drained and rinsed)

13 ⅗ ounces full-fat coconut milk (1/2 can)

14 ½ ounces marinara sauce (one can)

1 ½ pound potatoes (diced into small 1/2-inch cubes (Important! Otherwise it will take forever to cook)

1 1/2 teaspons garlic salt

1/2 teaspon ground pepper

fresh parsley (to garnish)

Directions

Preheat oven to 350°F. Heat a large pan over medium heat and cook the 1.5 pounds lean ground beef, mincing it with a wooden spoon.

Once the beef is no longer pink, add in the 1 medium sweet onion, 1 pound button mushrooms, 4 garlic cloves, and seasonings (1 teaspoon cayenne powder, 1 teaspoon ground coriander, and Kosher salt).

Continue to cook, stirring occasionally, for 5-7 minutes. Add in the 15 ounces black beans, 13.6 ounces full-fat coconut milk, and the 14.5 ounces marinara sauce, and stir to combine. Allow the mixture to start bubbling.

Carefully transfer the mixture to a deep lasagna casserole dish. Season the 1.5 pound potatoes (diced) with 1 1/2 teaspons garlic salt and 1/2 teaspon ground pepper, and stir well to coat.

Sprinkle the dish with the seasoned diced potatoes, gently pressing to nestle into the sauce.

Cover with aluminum foil and bake for 50 minutes, or until the potatoes are tender.

Remove the cover and continue to bake for 20 minutes, until it is brown.

Garnish with chopped fresh parsley, if desired.

Nutrition

• Calories: 519 kcal
• Total Fat: 20 g
• Saturated Fat: 15 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.4 g
• Cholesterol: 70 mg
• Sodium: 521 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 11 g
• Total Sugars: 8 g
• Protein: 38 g