Description
This hearty Cowboy Casserole is a comforting, all-in-one dish packed with ground beef, creamy mushroom soup, tangy tomatoes with green chilies, sweet corn, and crispy tater tots. Layered with melted cheddar cheese and baked to perfection, it’s a perfect family-friendly dinner that’s both easy to prepare and full of flavor.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 can (15 oz) whole kernel corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, drained
- Salt and pepper, to taste
Cheese & Toppings
- 2 cups shredded cheddar cheese (divided: 1 1/2 cups and 1/2 cup)
- Optional: chopped green onions and fresh parsley for garnish
Other
- 1 bag (32 oz) frozen tater tots
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
- Cook Beef and Aromatics: In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Add the diced onion and minced garlic, cooking until the onion softens, about 3-4 minutes. Drain any excess fat to keep the dish from being greasy.
- Combine Mixture: Stir in the cream of mushroom soup, sour cream, milk, drained corn, and diced tomatoes with green chilies. Mix well and cook until heated through. Season with salt and pepper to taste.
- Assemble Casserole: Transfer the beef mixture evenly into a 9×13-inch baking dish. Sprinkle 1 1/2 cups of shredded cheddar cheese on top. Then arrange the frozen tater tots in a single layer over the cheese.
- Bake First Stage: Place the dish in the preheated oven and bake for 35-40 minutes, or until the tater tots are golden brown and crispy.
- Add Remaining Cheese and Finish Baking: Remove the casserole from the oven, sprinkle the remaining 1/2 cup cheddar cheese on top, and bake for an additional 5 minutes until the cheese melts.
- Garnish and Serve: Once out of the oven, garnish with optional chopped green onions and fresh parsley if desired. Serve hot for a satisfying meal.
Notes
- Drain the fat from the cooked beef to avoid excess grease in the casserole.
- For spicier flavor, use diced tomatoes with green chilies or add extra chili powder.
- You can substitute cream of mushroom soup with cream of chicken or celery soup for variation.
- Let the casserole rest for a few minutes after baking to set and make serving easier.
- Leftovers can be refrigerated up to 3 days and reheated in the oven for best texture.
