By Kelly Bogard
Being a cowboy is a tough job. Sun up to sun down and sometimes in between, cowboys and cowgirls work to keep livestock safe and healthy. They do everything from mending fences to finding lost calves and rounding up a stubborn bull or two. And though I cannot speak from experience on how hard their job is, I have fed a few and heard their stories.
Over the next few weeks, Dallas will play host to some of the best cowboys and cowgirls throughout the state during the State Fair of Texas. It’s a sort of celebration of all their hard work. Especially for young ‘uns with their months of hard work on display showing the animals they have raised and groomed.
So as a way of congratulating them, I thought we could all sit down for a meal fit for any cowboy or cowgirl this week.
For Cowboy Casserole you will need…
1 lb lean ground beef
2 – 11 oz. can mexicorn, drained
1 – 15 oz. can ranch style beans, drained
1 – 10.75 oz. can cream of mushroom soup
2 c. sharp cheddar cheese, grated
1 c. onion, diced
1/2 c. milk
1/4 c. sour cream
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
1 – 16-20 oz. bag frozen tater tots
This recipe is perfect for the fall. And it’s filling comfort food to help relax after a hard day’s work.
Start by preheating your oven to 375 degrees. While the oven in heating, brown the ground meat with the chopped onion and seasonings. Once it is cooked through, remove it from heat and drain off the grease.
No matter boy or girl, big or small, young or old, this hearty meal is sure to please everyone at the table. I hope you make it to the fair to see everything in action. From all of us at Texas Table Top, enjoy!