Cowboy Casserole
This Cowboy Casserole recipe is loaded with seasoned ground beef, corn, cheese and topped with golden tater tots! An easy weeknight dinner!
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Servings: 5
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 Tablespoon minced garlic
- 2 Tablespoons Worcestershire sauce
- 10 ounce can corn drained well
- 10 ounce can cream of mushroom soup
- 1/4 cup sour cream
- 1 1/2 cups shredded Colby Jack cheese divided
- 30 ounce bag frozen tater tots or crispy crowns
Instructions
- Preheat oven to 400F degrees.
- In a large oven-safe skillet over medium-high heat, cook 1 pound ground beef and 1 yellow onion, diced together.
- Season with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon dried parsley, and 1 teaspoon onion powder. Cook until beef is browned and crumbled.
- Drain excess grease and return skillet to stove.
- Add 1 Tablespoon minced garlic and 2 Tablespoons Worcestershire sauce. Stir for about 30 seconds.
- Stir in 10 ounce can corn, drained well, 10 ounce can cream of mushroom soup, 1/4 cup sour cream, and 1 cup of the shredded Colby Jack cheese. Mix until well combined.
- Spread mixture evenly in the skillet.
- Sprinkle remaining 1/2 cup cheese on top.
- Cover entire surface with frozen tater tots or crispy crowns in an even layer.
- Bake 25-30 minutes until tater tots are golden brown and crispy. Optional: broil on high for 1-2 minutes at the end for extra crispy tops.
- Let rest 5 minutes before serving.
Notes
- If you don't have an oven-safe skillet, transfer the beef mixture to a 9x13-inch baking dish before adding the tater tots.
- Cream of chicken or cream of celery soup can be substituted for cream of mushroom.
- Any shredded cheese you prefer will work - cheddar, Mexican blend, or mozzarella are all good.
- Ground turkey or ground chicken can be used instead of ground beef.