Cowboy Casserole

Directions

1. If using frozen tater tots, let them sit at room temperature for about 1 hour to partially defrost. This ensures even cooking and prevents soggy tots.
2. In a large skillet over medium heat, cook the chopped onion until tender and translucent, about 5 minutes. Add the garlic and cook for 1 more minute, until fragrant.
3. Add the ground beef to the skillet and cook until no longer pink, breaking it apart as it cooks. Drain any excess grease. Transfer the beef mixture to a large bowl and set aside.
4. In a small bowl, whisk together the cream of mushroom soup, milk, and sour cream until smooth. Pour this mixture into the beef mixture and stir to combine. Add the drained corn and 1 cup of shredded cheddar cheese, mixing gently.
5. Grease a 9×13-inch (33×23 cm) baking dish. Layer half of the tater tots on the bottom of the dish. Pour the beef and soup mixture evenly over the tots. Top with the remaining tater tots.
6. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
7. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the tater tots are golden brown and crisp.
8. Let the casserole cool for 5 minutes before serving. Enjoy!

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6–8
• Difficulty: Easy

Variations & Substitutions

• Substitute frozen hash browns for tater tots for a different texture.
• Add diced bell peppers or jalapeños to the beef mixture for a flavor kick.
• Use low-fat sour cream and milk for a lighter version.
• Swap cheddar cheese for pepper jack or a Mexican blend for a spicier twist.

Serving Suggestions