Cowboy Beef Tater Tot Casserole
A cozy, hearty casserole combining savory beef, creamy mushroom soup, sweet corn, and crispy tater tots, making it perfect for weeknight dinners or potlucks.
Ingredients
Protein
- 1 lb ground beef
Vegetables & Aromatics
- 1 medium onion, diced
- 1 tablespoon minced garlic
- 10 oz can corn, drained
Sauces & Creamy Base
- 10 oz can cream of mushroom soup
- 1/4 cup sour cream
- 2 tablespoons Worcestershire sauce
Spices
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
Cheese & Topping
- 1 1/2 cups shredded Colby Jack cheese
- 30 oz bag frozen tater tots
Instructions
Preparation
- Preheat oven to 375°F (190°C). Brown ground beef in a skillet over medium-high heat until no longer pink; drain excess grease.
- Add diced onion and minced garlic to the skillet with the beef. Cook until softened, about 3-5 minutes. Stir in salt, black pepper, paprika, dried parsley, and onion powder.
- Stir in drained corn, cream of mushroom soup, sour cream, and Worcestershire sauce. Heat through and simmer for a couple of minutes.
- Pour the meat mixture into a 9×13 inch baking dish. Arrange frozen tater tots in a single layer over the meat mixture.
- Sprinkle shredded Colby Jack cheese evenly over the tater tots.
- Bake for 25-30 minutes, or until tater tots are golden brown and crispy, and cheese is melted and bubbly. Let rest for 5-10 minutes before serving.
Notes
Serve with a crisp green salad, steamed green beans, or roasted Brussels sprouts. Top with green onions or sour cream for extra creaminess.