This Cowboy Casserole is an easy meal during those busy weekday nights. Best of all? It's lactose-friendly! Our classic Mild Cheddar goat cheese brings that cheesy classic comfort food to life. 

You can also make it vegetarian, just substitute the ground beef with the protien alternative of your choice! 


Goat Cheese In This Recipe



1 tbsp coconut oil (or olive oil)

1 onion chopped

2 cloves garlic, minced

1 lb ground beef

2 tbsp chili powder

1 can no salt added diced tomatoes (796 ml)

1 cup chicken broth

2 cans brown beans in tomato sauce

2 cups of frozen mixed vegetables

2 cups penne pasta

1 cup Great Lakes Goat Dairy Mild Cheddar Cheese, shredded


Heat coconut oil over medium heat in a large saucepan or Dutch oven.

Add onion and garlic until aromatic (About 1 minute).

Add beef, breaking up with a wooden spoon and cook until browned or about 5 minutes (Drain if desired). 

Stir in chili powder, tomatoes, broth, canned beans, and frozen vegetables. Bring to boil.

Stir in pasta, reduce heat, cover and let simmer until pasta is tender about (15-20 minutes).

Sprinkle cheese on top and cover the lid until cheese is melted. Garnish with parsley, serve and enjoy!


Cook time: 35mins 

Approx 6 servings 


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