This cowboy casserole is one of my favorite recipes for a family lunch or easy weeknight dinner. It’s a comforting, traditional dish that’s simple to prepare and loved by kids and adults alike.
Quick to make and full of flavor—my children always ask for seconds.
This casserole takes about 40 minutes from start to finish, and serves a family of six.
Cooking time: 41 minutes | Servings: 6
Ingredients
1 lb extra-lean ground beef
1 Tbsp minced garlic
1 large yellow onion, chopped
1 can (15.25 oz) whole kernel corn, drained
1 can (15 oz) black beans, drained
1 can fat-free mushroom soup
2 cups shredded cheddar cheese
1/2 cup skim milk
4 Tbsp fat-free sour cream
1 bag (30 oz) frozen tater tots
Method
Step 1. Preheat your oven to 350°F (175°C).
Step 2. Spray a 9 x 13-inch baking dish with nonstick baking spray.
Step 3. In a large skillet, add the chopped onion and the minced garlic. Cook over medium heat for about 1 minute, stirring to combine.
Step 4. Add the ground beef to the skillet and cook until browned. Drain any excess fat, then transfer the meat, onion, and garlic to a large bowl.
Step 5. In a small bowl, whisk together the mushroom soup, milk, and sour cream until smooth.
Step 6. Pour the soup mixture into the bowl with the beef and stir until well combined.
Step 7. Fold in the drained corn and black beans, mixing evenly throughout the meat mixture.
Step 8. Arrange a single layer of tater tots on the bottom of the prepared baking dish.
Step 9. Spoon half of the meat mixture over the tater tots and spread evenly. Sprinkle half of the shredded cheddar on top.
Step 10. Add a second layer of tater tots, then spoon the remaining meat mixture over them. Finish by sprinkling the remaining cheddar cheese on top.
Step 11. Bake at 350°F for 25 to 30 minutes, until the cheese is melted and the tater tots are golden and hot.
Step 12. Remove from the oven and let the casserole rest for a few minutes before serving. This helps the layers set and makes it easier to portion.
Enjoy!
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Cowboy Casserole
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30
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41
Method
Notes
Ingredients
- 1 lb beef, extra lean
- 1 Tbsp minced garlic
- 1 large yellow onion, chopped
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (15 oz) black beans, drained
- 1 can fat-free mushroom soup
- 2 C shredded cheddar cheese
- 1/2 C skim milk
- 4 Tbsp fat-free sour cream
- 1 bag (30 oz) frozen tater tots
Method
- Preheat the oven to 350°F (175°C).
- Prep a 9 x 13-inch baking dish with nonstick spray.
- Sauté the chopped onion and minced garlic in a skillet over medium heat, stirring briefly.
- Add the ground beef and cook until browned; drain excess fat.
- Transfer the cooked beef, onion, and garlic to a large bowl.
- In a small bowl, whisk together the mushroom soup, milk, and sour cream until smooth.
- Combine the soup mixture with the beef mixture and stir until evenly blended.
- Fold in the drained corn and black beans.
- Place a single layer of tater tots in the bottom of the prepared dish.
- Spoon half of the meat mixture over the tater tots and spread evenly; sprinkle half the cheese over the top.
- Add a second layer of tater tots, then spread the remaining meat mixture over them and top with the remaining cheese.
- Bake for 25–30 minutes at 350°F, until the cheese is melted and the tater tots are golden.
- Let the casserole cool for a few minutes before serving to allow it to set.
Notes