Cowboy Supper
Satisfy your hunger with this hearty Cowboy Supper, a one-pot meal packed with rustic flavors and simple ingredients that come together in just under an hour. Perfect for busy weeknights or casual family dinners, this dish features tender ground beef, diced potatoes, and vibrant bell peppers simmered in a savory broth infused with chili powder, cumin, and smoked paprika. Nutrient-rich pinto beans, sweet bursts of corn, and zesty diced tomatoes with green chilies add layers of texture and taste, while optional toppings of shredded cheddar cheese and fresh green onions provide a creamy, tangy finish. With its comforting blend of bold spices and wholesome ingredients, this easy-to-make cowboy-inspired recipe is sure to be a crowd-pleaser that captures the spirit of a rustic, home-cooked meal.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium russet potatoes, diced into 1/2-inch cubes
- 1 medium red bell pepper, diced
- 1 14.5-ounce can canned diced tomatoes with green chilies
- 1 15-ounce can canned pinto beans, drained and rinsed
- 1 cup frozen corn
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional, for serving)
- 0.25 cup sliced green onions (optional, for garnish)
Instructions
In a large, deep skillet or Dutch oven, heat over medium-high heat.
Add the ground beef and cook, breaking it into pieces with a spatula, until browned, about 5–7 minutes. Drain any excess grease.
Add the diced onion and cook for 3–4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes and cook for 5 minutes, stirring occasionally, allowing them to start softening.
Stir in the diced red bell pepper, canned diced tomatoes with green chilies (including their juices), pinto beans, frozen corn, and beef broth.
Sprinkle in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything to combine.
Reduce the heat to medium-low, cover the skillet or Dutch oven with a lid, and let it simmer for 25–30 minutes, stirring occasionally, until the potatoes are fork-tender.
Taste and adjust seasonings as needed.
Serve hot, optionally topped with shredded cheddar cheese and sliced green onions as garnish.
Nutrition Facts
Calories |
2587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.2 g | 157% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 5864 mg | 255% | |
| Total Carbohydrate | 250.7 g | 91% | |
| Dietary Fiber | 48.4 g | 173% | |
| Total Sugars | 31.1 g | ||
| Protein | 151.2 g | 302% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1243 mg | 96% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 6490 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
