Hobo Casserole Ground Beef Recipe

The term "hobo" historically refers to itinerant workers or vagabonds who traveled from place to place in search of employment during the Great Depression. These individuals often cooked simple, hearty meals using inexpensive and easily accessible ingredients, which laid the groundwork for the concept of hobo meals. The idea behind these meals was to create nourishing food that could be prepared with minimal resources and equipment, often in a single pot or pan.

Discover the heartwarming goodness of Hobo Casserole Delight, a comforting dish that’s perfect for busy nights or family gatherings. This hearty casserole features a delicious blend of ground beef, colorful vegetables, and elbow macaroni in a savory tomato sauce. Easy to prepare and packed with nutrients, it’s a meal that appeals to all ages. Explore variations and nutritional benefits while learning how to make this satisfying dish that brings everyone together at the table.

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Ingredients

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 cup bell peppers, diced (any color)

1 can (15 oz) diced tomatoes with green chilies

1 can (15 oz) kidney beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup uncooked elbow macaroni

2 cups beef broth

1 tsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

Fresh parsley or cilantro for garnish (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C).

Cook the Beef: In a large skillet over medium heat, brown the ground beef. Once cooked through, drain excess fat.

Sauté Vegetables: Add diced onions, minced garlic, and bell peppers to the skillet. Sauté until softened, about 5 minutes.

Combine Ingredients: Stir in the diced tomatoes, kidney beans, corn, uncooked elbow macaroni, beef broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer.

Transfer to Casserole Dish: Pour the mixture into a greased 3-quart casserole dish, spreading it evenly.

Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Add Cheese: Remove the foil, sprinkle the shredded cheddar cheese on top, and return it to the oven uncovered. Bake for an additional 10-15 minutes, or until the macaroni is tender and the cheese is bubbly and golden.

Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh parsley or cilantro if desired. Serve warm and enjoy!

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6