Description
This hearty Cowboy Casserole combines seasoned ground beef, fresh vegetables, beans, and melted cheeses topped with crispy tater tots. Baked until bubbly and golden, it’s a comforting and satisfying meal perfect for family dinners or potlucks.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 4 tablespoon salted butter
- 3 green onions, chopped
- 1 green bell pepper, deseeded and diced
- 3 cloves garlic, minced
Spices and Seasonings
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Canned Ingredients
- 1 (15-ounce) can sweet corn, drained
- 1 (15-ounce) can black beans, drained
- 1 (10-ounce) can Rotel
Dairy and Liquids
- 1 cup full-fat sour cream, brought to room temperature
- ¼ cup whole milk
- ¼ cup low-sodium chicken broth
- 1½ cup mozzarella cheese, freshly shredded
- 1½ cup cheddar cheese, freshly shredded
Topping
- 1 (2-pound) bag frozen tater tots
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375 degrees Fahrenheit. Lightly spray a large 9×13-inch casserole dish with non-stick cooking spray to prevent sticking during baking.
- Cook Ground Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart into smaller pieces as it cooks. Once fully cooked, use a slotted spoon to transfer the meat to a clean plate and set aside. Drain any grease from the skillet and discard it to keep the dish lean.
- 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, about five minutes. Stir in minced garlic, smoked paprika, salt, and black pepper. Cook for an additional minute while stirring continuously to release all the flavors.
- Add Beans and Corn: Incorporate the drained sweet corn, black beans, and canned Rotel into the vegetable mixture. Cook together for about five minutes, stirring frequently. If the mixture begins to stick or burn, reduce the heat slightly to prevent scorching.
- Add Dairy and liquids: Remove skillet from heat and stir in the room temperature sour cream, whole milk, and low-sodium chicken broth until combined smoothly for a creamy texture.
- Mix in Meat and Cheese: Stir the browned ground beef, mozzarella cheese, and 1 cup of the cheddar cheese into the creamy mixture until the cheese melts and everything is well incorporated.
- Assemble Casserole: Transfer the meat and vegetable mixture evenly into the prepared casserole dish. Sprinkle the remaining cheddar cheese on top to add extra cheesiness.
- Add Topping and Bake: Arrange the frozen tater tots in a single layer over the cheese topping. Bake uncovered for 40-45 minutes, or until the casserole is bubbling and the tater tots turn golden and crispy.
- Garnish and Serve: Once baked, garnish with freshly chopped green onions. Serve with sides like hot sauce or ketchup as preferred for added flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Note that the tater tots will soften over time.
- For best reheating results, warm leftovers in the oven to help maintain the tater tots’ crispiness rather than using the microwave.
- Freezing this casserole is not recommended, as the texture of the tater tots deteriorates when frozen and reheated.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 480
- Sugar: 5g
- Sodium: 490mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg
