Ingredients
- 1 lb (450 g) ground beef (or turkey/plant-based crumbles)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 can (10.5 oz/298 g) condensed cream of mushroom soup or cream of chicken
- 1/2 cup (120 ml) sour cream
- 1/3 cup (80 ml) milk
- 1 can (15 oz/425 g) sweet corn, drained (or 1 1/2 cups frozen corn)
- 1 can (4 oz/113 g) diced green chiles, drained (optional for mild heat)
- 2 cups (200 g) shredded cheddar or Colby-Jack cheese, divided
- 1 bag (28–32 oz/800–900 g) frozen tater tots
- 2 tbsp chopped green onions or parsley, for garnish
Instructions
- Preheat: Set oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Brown the beef: In a skillet over medium-high heat, cook ground beef with onion until browned, 6–8 minutes. Drain excess fat. Stir in garlic, salt, pepper, chili powder, and smoked paprika; cook 30 seconds.
- Make the filling: Reduce heat to medium. Stir in condensed soup, sour cream, and milk until smooth. Fold in corn, green chiles, and 1 cup cheese.
- Assemble: Spread the beef mixture in the baking dish. Top evenly with remaining 1 cup cheese.
- Add tater tots: Arrange tater tots in a single layer to fully cover the surface.
- Bake: Bake 30–35 minutes until the filling is bubbling and the tater tots are crisp and golden.
- Finish: For extra color, broil 1–2 minutes. Rest 5 minutes, garnish with green onions or parsley, and serve.
Notes
- Sauce options: Substitute a homemade béchamel (2 tbsp butter + 2 tbsp flour + 1 cup milk + salt/pepper) for the condensed soup.
- Veggie boost: Add 1 cup diced bell pepper or 1 cup sliced mushrooms when sautéing the onion.
- Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate. Add 5–10 minutes to the bake time.
Tips for Success
- Crispier top: Keep tater tots in a single, tight layer; don’t stack. Finish with a short broil.
- Even heating: Bring a chilled assembled casserole to room temp for 20 minutes before baking.
- Season boldly: Taste the filling before topping; adjust salt and spices so the Cowboy Casserole shines.
- No soggy tots: Don’t over-dilute the sauce; keep it thick enough to support the topping.
Additional Tips and Variations
- Southwest: Add 1 cup black beans and 1 tsp cumin; serve with salsa and cilantro.
- Bacon ranch: Fold in 1/2 cup cooked bacon and 1 tbsp dry ranch seasoning.
- Spicy: Swap green chiles for diced jalapeños; add pepper jack cheese.
- Lighter: Use 93% lean turkey, light sour cream, and reduced-fat cheese.
- Gluten-free: Choose certified GF condensed soup and GF tater tots.
Frequently Asked Questions (FAQ)
Can I use fresh potatoes instead of tater tots?
Yes—par-bake thinly sliced potatoes brushed with oil and seasoned with salt and pepper until lightly golden, then layer on top and finish baking. The texture won’t be identical, but it’s delicious.
How do I keep the filling from being too runny?
Use the milk sparingly and simmer the filling 1–2 minutes to thicken. Drain corn well and avoid watery vegetables.
Can Cowboy Casserole be doubled?
Absolutely. Use two 9×13-inch pans and rotate them halfway through baking.
What sides pair well?
A crisp green salad, roasted green beans, or steamed broccoli balance the richness of Cowboy Casserole.
How long does it keep?
Up to 4 days refrigerated or 2 months frozen (see Storage Options above).
Conclusion
For comfort food that’s big on flavor and short on effort, Cowboy Casserole is an easy win. With its creamy beef filling, sweet pops of corn, molten cheese, and crunchy tater-tot crust, it’s a crowd-pleaser you’ll make on repeat. Batch it for the freezer, bring it to a potluck, or serve it hot any night you need a guaranteed hit—Cowboy Casserole never disappoints.