Description
Cowboy Casserole is a hearty, comforting dish featuring a creamy mixture of ground beef, veggies, beans, and cheese layered with crispy tater tots on top. This easy-to-make casserole is perfect for family dinners and combines bold flavors like smoked paprika and Rotel tomatoes with a melty cheese topping.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 3 green onions, chopped
- 1 green bell pepper, deseeded and diced
- 3 cloves garlic, minced
Seasonings & Dairy
- 4 tablespoon salted butter
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup full-fat sour cream, brought to room temperature
- ¼ cup whole milk
- ¼ cup low-sodium chicken broth
Canned Ingredients & Cheese
- 1 (15-ounce) can sweet corn, drained
- 1 (15-ounce) can black beans, drained
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1½ cup mozzarella cheese, freshly shredded
- 1½ cup cheddar cheese, freshly shredded (divide into 1 cup and ½ cup portions)
Other
- 1 (2-pound) bag frozen tater tots
Instructions
- Preheat oven: Preheat your oven to 375 degrees Fahrenheit. Prepare a large 9×13-inch casserole dish by spraying it with non-stick cooking spray to prevent sticking.
- Cook ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook it until browned, breaking the meat into smaller pieces as it cooks. Once done, transfer the beef using a slotted spoon to a clean plate. Drain excess grease from the skillet and discard.
- Sauté vegetables: Return the skillet to medium heat and melt the butter. Add the chopped green onions and diced green bell pepper, cooking until softened, roughly five minutes. Stir in minced garlic, smoked paprika, salt, and pepper, cooking for an additional minute while stirring continuously to combine flavors.
- Add canned veggies: Mix in the drained sweet corn, black beans, and Rotel tomatoes into the skillet. Cook these together for about five minutes, stirring frequently. If the mixture begins to stick or burn, reduce the heat accordingly.
- Create creamy base: Remove the skillet from heat and stir in the room temperature sour cream, whole milk, and low-sodium chicken broth until well incorporated.
- Combine meat and cheese: Stir the cooked ground beef back into the creamy vegetable mixture along with the mozzarella cheese and 1 cup of cheddar cheese, stirring until the cheeses melt into the filling.
- Assemble casserole: Transfer the creamy meat and vegetable filling evenly into the prepared casserole dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly on top.
- Top with tater tots and bake: Arrange the frozen tater tots over the cheese layer in a single layer. Bake uncovered in the preheated oven for 40-45 minutes or until the casserole is bubbly and the tater tots turn golden brown and crispy.
- Serve: Garnish with freshly chopped green onions before serving. Offer hot sauce or ketchup on the side if desired to add an extra kick.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days. The tater tots may soften over time, so it’s best to reheat leftovers in the oven for crispiness rather than the microwave.
- Freezing this casserole is not recommended as the texture of the tater tots changes significantly when frozen and reheated.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 90 mg
