Cowboy Casserole with Roasted Carrots
Makes about 6 servings
Getting started Equipment you will need: cutting board and knife; vegetable peeler; medium-size baking dish; large non-stick skillet; large baking dish Preheat oven to: 375°
6-8 fresh carrots

1 Tbsp. cooking oil

½ tsp. salt

½ tsp. ground black pepper

1 Onion
1 Fresh green pepper
1 Tbsp. cooking oil
4 pieces bacon
1 pound lean ground beef

1 can navy beans, rinse and drain

1 cup salsa

1 cup shredded cheese, any variety


1. Clean, peel and cut carrots into chunks. Place in medium-size baking dish. Drizzle with oil and sprinkle with salt and pepper. Place in oven.
2. Prepare and chop onion and green pepper. Add oil to large skillet on medium-high heat. Add vegetables. In the meanwhile, chop 4 pieces of pre-cooked bacon and set aside or fry bacon slices in a medium skillet, remove from heat and drain. Add ground beef to large skillet and cook with vegetables until meat is brown and veggies are tender.

3. Add ingredients to large skillet with beef mixture.
4. Grease large baking dish. Layer ½ of the beef/bean mixture, 2 pieces bacon, ½ cup cheese. Repeat with remaining beef/bean mixture, bacon and cheese. Place in oven (uncovered) and bake with carrots for 30 minutes.

Suggested Side Items: milk

Tips: Heats up nicely for lunch or a leftover supper meal. Shopping list: Fresh whole carrots, large bag Green pepper Lean ground beef, 1 pound

Salsa Onion Pre-cooked bacon, small package Navy beans, 15-ounce can Shredded cheese

Check for: Cooking oil Ground black pepper Salt