Description
This hearty Cowboy Casserole is a comforting layered dish featuring seasoned ground beef, mixed vegetables, creamy cheese sauce, and crispy tater tots baked to golden perfection. Perfect for family dinners or potlucks, it combines smoky paprika-spiced beef with a medley of beans, corn, and peppers topped with melted cheeses and a crunchy tater tot crust.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 3 green onions, chopped
- 1 green bell pepper, deseeded and diced
- 3 cloves garlic, minced
- 1 (15-ounce) can sweet corn, drained
- 1 (15-ounce) can black beans, drained
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
Seasonings and Flavorings
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons salted butter
Dairy and Liquids
- 1 cup full-fat sour cream, brought to room temperature
- ¼ cup whole milk
- ¼ cup low-sodium chicken broth
- 1½ cups mozzarella cheese, freshly shredded
- 1½ cups cheddar cheese, freshly shredded (divided)
Topping
- 1 (2-pound) bag frozen tater tots
Instructions
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C) and spray a large 9×13-inch casserole dish with non-stick cooking spray to prevent sticking.
- Cook the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook it until browned, breaking it apart into smaller pieces as it cooks. Once browned, use a slotted spoon to transfer the meat to a clean plate and set aside. Drain any excess grease from the skillet and discard it.
- Sauté vegetables: Return the empty skillet to medium heat and melt the butter. Stir in chopped onions and green bell pepper, cooking until softened, about 5 minutes. Add minced garlic, smoked paprika, salt, and black pepper; stir frequently and cook for about one more minute until fragrant.
- Add beans, corn, and Rotel: Stir the drained corn, black beans, and diced Rotel tomatoes into the vegetable mixture. Cook, stirring often, for about 5 minutes, reducing heat if any sticking or burning occurs to ensure even cooking.
- Mix in dairy and broth: Remove the skillet from heat and stir in the full-fat sour cream, whole milk, and low-sodium chicken broth until fully combined to create a creamy mixture.
- Combine meats and cheeses: Add the cooked ground beef back to the skillet along with the mozzarella cheese and 1 cup of the cheddar cheese. Stir until the cheese melts into the mixture, creating a creamy, cheesy filling.
- Assemble the casserole: Transfer the creamy meat and vegetable filling evenly into the prepared casserole dish. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
- Add tater tot topping and bake: Arrange the frozen tater tots in a single layer on top of the casserole. Bake uncovered in the preheated oven for 40-45 minutes until the casserole is bubbly and the tater tots are golden brown and crispy on top.
- Serve and garnish: Garnish the casserole with freshly chopped green onions. Serve hot with optional sides like hot sauce or ketchup for added flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To maintain the tots’ crispiness, reheat leftovers in the oven rather than the microwave.
- Freezing this casserole is not recommended, as the tater tots may become soggy upon thawing.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 530
- Sugar: 5g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 95mg
