Beefy Cowboy Casserole

Maybe it’s all this penned up frustration just itching to get out on the open range that has me in a cowboy frame of mind. What I wouldn’t give to head off to Wyoming right about now, saddle up and hit the trail. Cattle country is calling my name.

I am grateful for the home we have and the life we are blessed with right now; don’t get me wrong. But sometimes when I see those “We are all in this together” public service announcements with celebrities in their big mansions, sitting by their swimming pool or the country music stars (well-meaning folk) with acres of land in the background I want to scream. I’m glad we have our yard and our garden and our tree-lined streets. I’m glad that some of the rural communities around us have begun to open up, and we can dip our toes in their social relaxation. But I gotta wonder; what do those people in the heart of a dying city feel right about now? Sure; living in the city had its perks, when coffee shops and street-side cafes were open. But now; I’d imagine that those tiny walk-up flats are shrinking by the minute. When places like Los Angeles tell their people the lock down might not end for several more months. Those people must really want to tell the bleeding-heart pretty people lounging by their pools just where to get off. All in this together my big fat behind!

As for me; I’m taking a drive out into the countryside to have a conversation with a cow. Really, I like talking with cows. They don’t have much to say, but cows are great listeners. You can vent your frustration all you want. They listen and support without offering solutions. Let’s face it, sometimes venting out loud is all the solution we need.

Beefy Cowboy Casserole
1 lb Ground Beef
1/2 Yellow Onion
1 (16 oz) can Country Style Baked Beans
1/2 cup Barbecue Sauce
2 cups Buttermilk Biscuit Mix
2/3 cup Milk
1 tablespoon Butter, softened
1/2 cup Sharp Cheddar Cheese, shredded

Heat oven to 425-degrees.

Split onion in half from root to tip. Peel and finely dice half the onion, reserve remaining half for another use.

In 10-inch skillet, cook ground beef and diced onion together over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.

Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole.

Meanwhile, in medium bowl, stir Biscuit mix, milk and butter until soft dough forms. Spoon balls of dough over the casserole to form rounded biscuits.

Bake uncovered about 20 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen