Cowboy Casserole
Easy and cheesy, this cowboy casserole recipe is the perfect family-friendly dinner idea!
Servings: 6
Calories: 778kcal
Ingredients
- 32 ounces frozen tater tots
- 1 pound ground beef (97%-3% blend used)
- ½ cup yellow onion, diced
- 10 ounces Rotel brand diced tomatoes with green chilis
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 11 ounces Mexican-style corn, drained
- 10.5 ounces cream of mushroom soup,
- 1 cup sour cream
- 1½ cups shredded colby-jack cheese, divided
- 2 teaspoons chopped fresh chives, garnish
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with aluminum foil and lightly spray with non-stick spray.
- Add the frozen tater tots to the prepared baking sheet in a single layer. Bake for 10 minutes to start to crisp and par-cook before adding to the casserole.
- Remove the tater tots from the oven and set aside while preparing the rest of the ingredients.
- Reduce the oven temperature to 400°F.
- While the tater tots are crisping, heat a large skillet over medium-high heat. Cook the ground beef and diced onions for 6-8 minutes or until no pink remains and the onions are tender and translucent. Drain off any excess fat from the skillet before adding the remaining ingredients.
- Add the Rotel tomatoes, garlic powder, onion powder, salt, and black pepper to the skillet. Cook for another 6-8 minutes or until the liquid from the tomatoes has reduced.
- Remove the skillet from the heat, add the Mexican-style corn, cream of mushroom soup, sour cream, and ½ cup shredded colby-jack cheese. Stir to fully combine all the ingredients.
- Transfer the mixture to a 9x13 baking dish and spread to an even layer. Top with ½ cup shredded colby-jack cheese.
- Place the crisped tater tots in a single layer onto the top of the beef mixture in the baking dish. Be sure to lightly press the tater tots into the beef mixture to secure them in place.
- Sprinkle the remaining ½ cup shredded colby-jack cheese evenly over the tater tot layer.
- Bake uncovered for 20 minutes or until the cheese is melted, the tater tots are golden brown and crisp, and the ground beef mixture is bubbly around the edges of the casserole.
- Allow the casserole to rest for 3-5 minutes before garnishing with the chopped chives and serving.
Video
Notes
- To make ahead and freeze this casserole, cook the ground beef mixture (steps 5 through 8) and cover tightly with heavy duty aluminum foil. Be sure to use a heavy-duty disposable 9x13-inch aluminum foil pan if freezing and baking from frozen. You will not be adding the tater tots or final ½ cup of cheese at this point. Freeze for up to 2 months.
- To cook from frozen, preheat the oven to 350°F then bake covered with foil for 60 minutes. Increase the oven temperature to 425°F, remove the foil, top with the frozen tater tots and bake for 15 minutes. Remove from the oven again, sprinkle the remaining ½ cup of shredded colby-jack cheese over the tater tots then return the casserole to the oven and finish baking for another 10-15 minutes or until the tater tots are crispy, the cheese is melted, and the casserole is heated through and bubbly around the edges of the casserole. The internal temperature of the baked casserole should reach 165°F for safe eating when baking from frozen.
- You will get the best melt from freshly shredded colby-jack cheese (from an 8-ounce block). Pre-shredded cheese contains anti-caking agents that can keep it from melting as smoothly as freshly shredded.
- Plain sweet yellow corn can be substituted for the Mexican-style corn in this recipe. You can substitute 1 to 1¼ cups thawed frozen corn for the canned corn.
Nutrition
Calories: 778kcal | Carbohydrates: 59g | Protein: 30g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 1689mg | Potassium: 984mg | Fiber: 6g | Sugar: 6g | Vitamin A: 781IU | Vitamin C: 19mg | Calcium: 324mg | Iron: 4mg
