Here’s a hearty, family-friendly Cowboy Casserole recipe—comfort food at its finest! It’s packed with ground beef, cheese, creamy sauce, and topped with crispy tater tots. Think of it as a loaded tater tot casserole with a Western twist.
🤠 Cowboy Casserole (Tater Tot Casserole)
Serves: 6–8
Prep Time: 15 min
Cook Time: 35–40 min
Total Time: ~55 min
🧂 Ingredients:
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1 lb (450g) ground beef
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1 small onion, diced
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2–3 cloves garlic, minced
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1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
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½ cup sour cream
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1 can (14–15 oz) corn, drained (or use frozen corn)
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1 ½ cups shredded cheddar cheese (divided)
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Salt & pepper, to taste
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1 bag (about 32 oz) frozen tater tots
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Optional: ½ tsp smoked paprika or chili powder for added flavor
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Optional toppings: green onions, jalapeños, or chopped parsley
🍳 Instructions:
1. Preheat & Cook the Beef:
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Preheat oven to 375°F (190°C).
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In a large skillet over medium heat, cook ground beef and diced onion until browned. Drain excess grease.
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Add garlic and cook 1 more minute.
2. Mix the Filling:
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Stir in the cream of mushroom soup, sour cream, corn, 1 cup of the cheddar cheese, and optional seasonings.
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Taste and adjust salt/pepper.
3. Assemble the Casserole:
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Spread the beef mixture in a greased 9×13-inch baking dish.
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Arrange tater tots evenly over the top in a single layer.
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Sprinkle remaining ½ cup cheese on top.
4. Bake:
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Bake uncovered for 35–40 minutes, or until tater tots are crispy and golden.
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For extra crispiness, broil for the last 2–3 minutes (watch closely!).
5. Garnish & Serve:
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Let cool for a few minutes.
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Garnish with chopped green onions or parsley if desired.
🧊 Storage:
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Fridge: Store leftovers covered for up to 4 days.
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Freezer: Assemble (unbaked) and freeze up to 3 months. Bake from frozen at 375°F for 60–70 minutes, or thaw first for faster cooking.
Want to make it spicier, vegetarian, or low-carb? Let me know and I’ll give you some easy swaps!
