Description
Creamy Cowboy Casserole is a hearty and comforting one-pan dinner featuring seasoned ground beef, tangy Rotel tomatoes, sweet corn, creamy mushroom soup, and a cheesy tater tot topping. It’s quick to prepare and perfect for busy weeknights, delivering a delicious combination of savory flavors and crispy textures in every bite.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- ½ medium yellow onion, diced
- 1 10-ounce can Rotel tomatoes, not drained
- 1 15.25-ounce can whole kernel corn, drained
- 1 tbsp chives, chopped
Dairy & Cheese
- 1 10.5-ounce can condensed cream of mushroom soup, undiluted
- 1½ cups Colby and Monterey Jack cheese, shredded, divided
- 1 cup sour cream
Spices
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground black pepper
Other
- 1 32-ounce bag tater tots
Instructions
- Preheat Oven and Pre-Bake Tater Tots: Preheat your oven to 375 degrees Fahrenheit. Lightly spray the bottom of a 9×13 baking dish with cooking spray to prevent sticking. Spread the tater tots evenly in the dish and bake them for 8 minutes to start crisping them up. Then, remove the tater tots from the oven and transfer them into a bowl temporarily.
- Increase Oven Temperature: Turn the oven temperature up to 425 degrees Fahrenheit to prepare for the casserole baking.
- Cook Ground Beef and Onions: In a large skillet over medium heat, cook the diced onions and ground beef until the beef is fully browned with no pink remaining and the onions are tender and translucent. Break up the beef as it cooks to ensure even browning.
- Add Tomatoes and Seasonings: To the cooked beef and onions, add the entire can of Rotel tomatoes (with juice), garlic powder, onion powder, and black pepper. Stir to combine and cook until most of the liquid has evaporated and thickened, about 8 minutes. This intensifies the flavor and prevents a watery casserole.
- Mix in Creamy Ingredients: Remove the skillet from heat and stir in the sour cream, condensed cream of mushroom soup (undiluted), drained corn, and ½ cup of the shredded cheese. Mix well until the cheese melts and the mixture is creamy and uniform.
- Assemble Casserole: Pour the beef and cream mixture evenly into the bottom of the prepared 9×13 baking dish. Sprinkle the remaining ½ cup of shredded cheese over the mixture evenly.
- Top with Tater Tots and Cheese: Layer the pre-baked tater tots on top of the cheese-covered beef mixture, pressing them gently into the casserole to adhere. Then sprinkle the remaining ½ cup of shredded cheese over the tater tots for a melted cheesy crust.
- Add Chives and Bake: Sprinkle the chopped chives evenly over the top of the cheese. Cover the baking dish with foil and bake at 425 degrees Fahrenheit for 20 minutes. After that, remove the foil and bake for an additional 5-10 minutes until the top is golden brown and bubbly.
- Serve: Remove the casserole from the oven, allow it to cool slightly for 5 minutes, then serve warm and enjoy this comforting, hearty dish.
Notes
- For extra crunch, you can broil the casserole for 1-2 minutes after baking to brown the cheese and tater tots more.
- If preferred, substitute ground turkey or chicken for a lighter protein option.
- You can prepare the beef mixture one day ahead and store it covered in the refrigerator before assembling and baking.
- Adjust seasoning to taste, adding salt if desired, since the soup and canned ingredients already add some salt.
- Leftovers will keep well refrigerated for 3-4 days; reheat in the oven for best texture retention.
