Cowboy Casserole with Tater Tots (Print Version)
# Ingredients:
→ Main
01 -
225 grams ground beef (85/15 lean)
02 -
160 grams corn kernels
03 -
160 grams condensed cream of mushroom soup
04 -
120 grams sharp cheddar cheese, shredded, divided
05 -
80 millilitres whole milk
06 -
60 grams sour cream
07 -
1 teaspoon onion powder
08 -
0.5 teaspoon ground black pepper
09 -
60 grams cooked bacon, crumbled
10 -
900 grams frozen tater tots
# Instructions:
01 -
Preheat oven to 190°C and grease a 23x33 cm baking dish.
02 -
In a large skillet over medium heat, cook ground beef until browned and no pink remains, breaking up with a spoon.
03 -
Add corn, condensed cream of mushroom soup, half the cheddar cheese, milk, sour cream, onion powder, black pepper, and crumbled bacon to the skillet. Stir until mixture is fully combined.
04 -
Spread the beef mixture evenly in the prepared baking dish. Sprinkle with remaining cheddar cheese, then arrange the frozen tater tots in a single even layer on top.
05 -
Bake uncovered for 40-45 minutes until the tater tots are golden and crisp.
06 -
Remove from oven, sprinkle any reserved cheese over the tater tots, then return to oven for 5 minutes or until the cheese is melted.
# Notes:
01 -
Let the casserole rest for 5-10 minutes before cutting to allow it to set and serve more neatly.
02 -
Fresh, frozen, or well-drained canned corn may all be used in this dish.
03 -
Precooked bacon or bacon bits can be substituted to save time.