One year our family took a weekend trip in our beautiful state of Colorado to the mountains where we stayed in a yurt. I made something quite similar to this! The only difference with this recipe is that you can bake it in the oven in a casserole dish if you choose. It’s hardy and it’s sooooo Colorado it feels like home to me. And absolutely kid-friendly and won’t break the bank! So happy to share it here!

A casserole called Campfire Casserole straight out of the oven.

Up close picture of a dinner casserole called Campfire Casserole

Ingredients

1/2 diced onion
4 to 5 garlic cloves
5 pre-roasted and halved russet potatoes (see my recipe for these potatoes)
1 diced bell pepper (you pick the color!)
1 pound ground beef
1 15 oz. can of black beans (drained)
1 cup of corn (drained)
1/2 cup tomato sauce
1/2 cup broth (chicken, beef, or veggie)
1 1/2 cup cheese (I use a chipotle gouda) shredded
Splash of Worcestershire
1/2 Tbsp cumin
A few pinches of paprika
A pinch of Chipotle Chili powder (or more if you like spicy!)
butter for pans/dishes
olive oil for onions/garlic/bell pepper

Directions

Step One

Begin by dicing half an onion and garlic cloves. Next start sauteing them in a skillet with a splash of olive oil. While these are caramelizing on your stove at a low-medium heat, proceed to the next step. Preheat the oven at 350 degrees.

Step Two

Dice your bell pepper. I honestly think that any color pepper will do! Obviously green is not as sweet as the other choices, so pick what works for you and your family. Set your bell pepper aside and continue to saute your onions and garlic.

Next dice your pre-roasted halved russet potatoes. My recipe for these potatoes is called Breakfast Potatoes Made Easy, but know that I use these potatoes for any meal we choose! I like to roast my potatoes on a Sunday because then I have them for the week and can slice/dice as needed for any extra side dish 🙂

Step Three

Add your bell pepper to your onions and garlic and sauté it for a few minutes. When done, set this entire mixture (onions, garlic, bell pepper) aside and off the heat.

Now, you can sauté your diced potatoes. I add about a Tbsp of butter to a skillet and I sauté them at a decent medium heat to get them browned and crisped up a bit. Next, set these aside as well.

Step Four

Next, brown your one pound of ground beef. I do not drain the grease, but we process our own beef so I know what kind of beef fat I am dealing with. It adds a lot of flavor and health benefits to the dish! After it is almost brown add: cumin, paprika, chipotle chili powder, Worcestershire sauce, tomato sauce, broth (beef, chicken or veggie is fine), corn and black beans. Mix for a few minutes. Let it simmer on low heat.

Step Five

Shred your cheese of choice. We use chipotle gouda. Butter your casserole dish (unless you plan to leave it in the cast iron you cooked it in!). Finally, add your onion/garlic/bell pepper/potato mixture to the hamburger mixture. Mix thoroughly. Add a little bit of the cheese, but save most of it for the top of your casserole!

Step Six

Pour the entire mixture into your casserole dish. Place in your preheated oven. Set a time for about 20-25 minutes. When it is simmering a bit and the cheese is melted, pull it out of the oven. Enjoy!

Campfire Casserole

Print Recipe

Ingredients

1/2 diced onion
4 to 5 garlic cloves
5 pre-roasted and halved russet potatoes see my recipe for these potatoes
1 diced bell pepper you pick the color!
1 pound ground beef
1 15 oz. can of black beans drained
1 cup of corn drained
1/2 cup tomato sauce
1/2 cup broth chicken, beef, or veggie
1 1/2 cup cheese I use a chipotle gouda shredded
Splash of Worcestershire
1/2 Tbsp cumin
A few pinches of paprika
A pinch of chipotle chili powder or more if you like spicy!
butter for pans/dishes
olive oil for onions/garlic/bell pepper

Instructions

Begin by dicing half an onion and garlic cloves. Next start sauteing them in a skillet with a splash of olive oil. While these are caramelizing on your stove at a low-medium heat, proceed to the next step. Preheat the oven at 350 degrees.
Dice your bell pepper. I honestly think that any color pepper will do! Obviously green is not as sweet as the other choices, so pick what works for you and your family. Set your bell pepper aside and continue to saute your onions and garlic.
Next dice your pre-roasted halved russet potatoes. My recipe for these potatoes is called Breakfast Potatoes Made Easy, but know that I use these potatoes for any meal we choose! I like to roast my potatoes on a Sunday because then I have them for the week and can slice/dice as needed for any extra side dish 🙂
Add your bell pepper to your onions and garlic and sauté it for a few minutes. When done, set this entire mixture (onions, garlic, bell pepper) aside and off the heat.
Now, you can sauté your diced potatoes. I add about a Tbsp of butter to a skillet and I sauté them at a decent medium heat to get them browned and crisped up a bit. Next, set these aside as well.
Next, brown your one pound of ground beef. I do not drain the grease, but we process our own beef so I know what kind of beef fat I am dealing with. It adds a lot of flavor and health benefits to the dish! After it is almost brown add: cumin, paprika, chipotle chili powder, Worcestershire sauce, tomato sauce, broth (beef, chicken or veggie is fine), corn and black beans. Mix for a few minutes. Let it simmer on low heat.
Shred your cheese of choice. We use chipotle gouda. Butter your casserole dish (unless you plan to leave it in the cast iron you cooked it in!). Finally, add your onion/garlic/bell pepper/potato mixture to the hamburger mixture. Mix thoroughly. Add a little bit of the cheese, but save most of it for the top of your casserole!
Pour the entire mixture into your casserole dish. Place in your preheated oven. Set a time for about 20-25 minutes. When it is simmering a bit and the cheese is melted, pull it out of the oven. Enjoy!