Cowboy Casserole
A one-pot delight loaded with crispy tater tots, seasoned ground beef, and creamy goodness, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 32-ounce bag frozen tater tots Crispy exterior and warm fluffy interior.
- 1 pound ground beef Star protein that adds richness.
- ½ medium yellow onion, diced Adds sweetness and savory base.
- 1 10-ounce can Rotel tomatoes, not drained Brings a tangy kick.
- ½ teaspoon garlic powder Essential seasoning.
- ½ teaspoon onion powder Enhances overall flavor.
- ¼ teaspoon ground black pepper Elevates the dish.
- 1 cup sour cream Adds creamy, tangy richness.
- 1 10.5-ounce can condensed cream of mushroom soup, undiluted Creates a luscious sauce.
- 1 15.25-ounce can whole kernel corn, drained Sweet bites for added texture.
- 1½ cups Monterey Jack and Colby cheese, shredded, divided Melty, gooey cheese goodness.
- 1 tablespoon chives, chopped Brightens the dish visually.
Instructions
Preparation
- Preheat the oven to 375°F.
- Lightly spray a 9×13-inch baking dish with cooking spray.
- Arrange the tater tots in the dish and bake for 8 minutes.
- Remove and set aside to cool.
- Increase oven temperature to 425°F.
- In a skillet over medium heat, brown the ground beef and diced onion.
- Stir in Rotel tomatoes, garlic powder, onion powder, and black pepper.
- Let simmer for about 8 minutes.
- Add sour cream, cream of mushroom soup, corn, and half of the shredded cheese. Mix well.
- Spread the mixture evenly in the casserole dish.
- Top with pre-baked tater tots and sprinkle remaining cheese on top.
- Bake at 425°F for 20–25 minutes or until cheese is melted and casserole is bubbly.
- Sprinkle chopped chives on top before serving.
- Serve hot.
Notes
Watch for overbaking, as casseroles can dry out. Ensure tater tots are sufficiently pre-baked to avoid sogginess.