Just like the dip that inspired it, the Hot Cowgirl Casserole delivers a kick of heat that’s “dangerously delicious.” This bold, flavor-packed dinner brings together all your favorite Southwest-inspired ingredients—black beans, fire-roasted corn, green chiles, and melty Monterey Jack cheese—into one creamy, cheesy, and comforting casserole.
Perfect for cozy dinners or feeding a hungry crowd, this casserole is as satisfying as it is simple to make. Plus, it celebrates the spirit of cowgirls: bold, fun, and full of flavor.
“Spicy!” said recipe taster Julia Levy. “Makes me feel like a cowgirl!”
Ingredients
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2 tablespoons extra-virgin olive oil
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1 small white onion, chopped
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1 jalepeño chile, seeded and chopped
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2 medium garlic cloves, finely chopped
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1 (1 ounce.) envelope less-sodium taco seasoning mix
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1 (16 ounce) jar mild roasted tomato salsa (such as Frontera)
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1/2 cup (4 ounce) cream cheese, softened
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1/2 teaspoon kosher salt
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2 (15 ounce) cans black beans, drained and rinsed
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1 (14.75 ounce) can fire-roasted corn, drained
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1 (4 ounce) can chopped hot or mild green chiles, undrained
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1/2 cup sour cream
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4 cups shredded rotisserie chicken (about 16 ounce) (from 1 chicken)
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2 cups shredded Monterey Jack cheese
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store-bought multi-colored tortilla strips
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chopped fresh Cilantro
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sliced scallions
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pickled red onion
Directions
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Gather ingredients and preheat oven to 350 degrees F (175 degrees C).
Dotdash Meredith Food Studios
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Heat oil in a large nonstick skillet over medium. Add onion, jalepeño chile, and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Add taco seasoning and cook, stirring often, until fragrant, about 1 minute.
Dotdash Meredith Food Studios
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Add salsa, bring to a simmer over medium, then add in cream cheese and salt, and cook, stirring constantly, until melted and incorporated, about 3 minutes. Stir in black beans, corn, chopped green chiles, and sour cream. Remove from heat and fold in chicken.
Dotdash Meredith Food Studios
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Transfer to a 9 x 13- inch baking dish, and spread into an even layer. Sprinkle evenly with Monterey Jack cheese.
Dotdash Meredith Food Studios
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Bake in the preheated oven until bubbly, about 25 minutes. Without removing dish from oven, increase oven temperature to broil, and broil until browned, 4 to 5 minutes.
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Garnish with tortilla strips, cilantro, scallions, and pickled red onion.
Dotdash Meredith Food Studios
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 582 | Calories |
| 30g | Fat |
| 40g | Carbs |
| 41g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 582 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 12g | 62% |
| Cholesterol 154mg | 51% |
| Sodium 1435mg | 62% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 10g | 37% |
| Total Sugars 8g | |
| Protein 41g | 81% |
| Vitamin C 35mg | 39% |
| Calcium 262mg | 20% |
| Iron 4mg | 20% |
| Potassium 977mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
