Easy Cowboy Casserole Recipe

A freshly baked cowboy casserole topped with golden brown biscuits and garnished with chopped parsley, served in a white oval dish.

Cowboy casserole combines taco-seasoned ground beef, corn, and crushed tomatoes with frozen tater tots and melted cheese for a one-dish bake. One pound of beef stretches to six servings, and it skips the cream-of-mushroom soup most versions use.

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Prep Time: 25

Cook Time: 12

Total Time: 37

Course: Casserole, Main Course

Cuisine: American

Keyword: cowboy casserole

Servings: people

Calories: 280kcal

Equipment

Nonstick deep skillet
9x13 Baking dish
Silicone spatula optional - I use these every day
Storage containers optional - BPA-free, leak-proof, and suitable for microwave and dishwasher

Ingredients

1 package tater tots
1 pound lean ground beef
1 onion diced
1 green bell pepper diced
3 garlic cloves minced
2 tablespoons Mexican taco seasoning
1 can crushed roasted tomatoes
1 cup corn canned, drained
2 cups Mexican shredded cheese
fresh cilantro to serve

US Customary - Metric

Instructions

Preheat the oven to 180ºC (355ºF).
Heat a non-stick skillet to medium-high and add the beef. Cook until browned, breaking it frequently until no more lumps remain.
1 pound lean ground beef
Add the onion, garlic, and taco seasoning, and cook for a few more minutes.
1 onion, 3 garlic cloves, 2 tablespoons Mexican taco seasoning
Add the crushed tomatoes and cook for 10 more minutes. Adjust salt and pepper. Stir in the corn and green bell pepper and mix well.
1 can crushed roasted tomatoes, 1 cup corn, 1 green bell pepper
Grease a baking dish with cooking spray and transfer the meat mixture.
Top with the tater tots arranged in diagonal lines, and cover with the cheese.
1 package tater tots, 2 cups Mexican shredded cheese
Bake for 12 minutes, or until bubbly.
Serve with fresh cilantro.
fresh cilantro

Notes

Ground beef is safe at an internal temperature of 160°F (71°C).
If you substitute ground turkey or chicken, cook it to 165°F (74°C).
Drain the browned beef and the canned corn well, since excess liquid makes the filling watery.
Keep the tater tots frozen and arrange them in a single layer so they brown rather than steam.
Store leftovers in an airtight container in the fridge for 3 to 4 days, or freeze for up to about 3 months.

Nutrition