Cowboy Casserole
A hearty one-pan meal combining crisp tater tots, a creamy beef base, and layers of cheese, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef (80/20) Works well for flavor
- 1 can (15 oz) corn, drained (or 1 1/2 cups frozen corn, thawed) Fresh or frozen adds sweetness and color
- 2 cups shredded cheese (cheddar, Monterey Jack, or Colby) Shred your own for better melt and texture
- 1 bag (32 oz) frozen tater tots Acts as a crowd-pleasing topping
- 1 can (10.5 oz) cream of mushroom soup Substitute with cream of chicken for a milder flavor
- 1/2 cup milk Use whole or 2% for creamier texture
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Heat a skillet over medium. Add the ground beef and cook, breaking it up, until no pink remains (about 6–8 minutes). Drain excess fat.
- Lower heat, then stir in the canned cream of mushroom soup, 1/2 cup milk, garlic powder, onion powder, and salt and pepper. Heat until everything is combined and warmed through; remove from heat.
- Spread the beef mixture evenly across the bottom of the prepared baking dish. Sprinkle the drained corn over the beef, then top with the shredded cheese.
- Arrange the frozen tater tots in a single layer over the cheese, covering the casserole.
Baking
- Bake for 30–35 minutes, or until the tots are golden brown and the casserole is bubbly around the edges.
- Let rest 5–10 minutes before serving so it sets up and slices cleanly.
Notes
For a finishing touch, add chopped green onions or a drizzle of BBQ sauce just before serving. Store leftovers in an airtight container for up to 3–4 days. Reheat individual portions in the microwave for 1–2 minutes.