Hearty & Delicious Cowboy Casserole
Warm, cheesy casserole topped with crispy tater tots, featuring a savory blend of ground beef, veggies, and spices—perfect for cozy family dinners and crowd-pleasing meals.
Equipment
- 14-inch Skillet
- 3-quart Baking Dish or Oven-Safe Skillet
Ingredients
For the Cowboy Casserole
- 1 lb lean ground beef
- 1 cup diced onion about 1 medium onion
- 1 tbsp minced garlic about 3 cloves
- 2 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp ground black pepper
- 10 oz diced tomatoes and chiles canned
- 1/4 cup milk
- 3/4 cup sour cream
- 1.5 cups frozen corn
- 1.5 cups shredded cheddar cheese
- 30 oz frozen tater tots bag
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: Cook the ground beef in a large 14-inch skillet over medium-high heat for 5–6 minutes, breaking it up with a wooden spoon until nearly browned but still juicy.
- Step 3: Add the diced onion and minced garlic to the skillet and cook for 3–4 minutes until onions soften and become translucent.
- Step 4: Drain any excess grease from the skillet.
- Step 5: Reduce heat to medium. Stir in Worcestershire sauce, salt, pepper, diced tomatoes and chiles, milk, and sour cream until well combined.
- Step 6: Add frozen corn to the mixture and stir thoroughly.
- Step 7: Transfer the beef mixture to a greased 3-quart baking dish or oven-safe skillet, spreading evenly.
- Step 8: Sprinkle shredded cheddar cheese evenly over the beef mixture.
- Step 9: Arrange frozen tater tots in a single layer on top of the cheese.
- Step 10: Bake for 30–35 minutes until tater tots are golden and crispy and cheese is melted and bubbly.
- Step 11: Let the casserole rest for 5 minutes before serving to allow it to set and meld the flavors.
Notes
Make substitutions like ground turkey or chicken for a leaner option, or swap beef with lentils or plant-based meat for a vegetarian version. Add jalapeño or cayenne for spice, mix in extra veggies like bell peppers or mushrooms, or try sweet potato fries instead of tater tots. Store leftovers in the fridge up to 3-4 days or freeze for longer storage.