Cowboy Casserole

Cowboy Casserole is the hearty, satisfying one-dish dinner you've been hoping for. Topped with crunchy tater tot potatoes, this easy ground beef recipe will definitely become your most requested meal.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 50

Total Time 1 20

Servings

Calories 565kcal

Author Meggan Hill

Ingredients

For the mushroom soup (see note 1):

1 tablespoon butter
8 ounces white button mushrooms trimmed and diced
3/4 cup chicken broth
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 cup milk
1/4 cup all-purpose flour
Salt and freshly ground black pepper

For the casserole:

1 pound ground beef
1/2 medium onion peeled and chopped
2 cloves garlic minced
1 teaspoon chili powder
1 (15.5-ounce) can diced tomatoes drained
1 cup frozen corn
1/4 cup sour cream
1 1/2 cups cheddar cheese divided
Salt and freshly ground black pepper
16 ounces frozen tater tots
minced fresh chives or sliced scallions, for garnish

US Customary - Metric

Instructions

To make mushroom soup (see note 1):

In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. In a small bowl, whisk together milk and flour.
Stir in milk mixture and cook until soup has thickened, about 1 minute. Season to taste with salt and pepper. Set aside.

To make the casserole:

Preheat oven to 375 degrees. In a large saucepan, add ground beef and onion and cook until browned, about 5 to 7 minutes. Drain well. Stir in garlic and chili powder until fragrant, about 30 seconds.
To the ground beef mixture, add the mushroom sauce, tomatoes, corn, sour cream, and 3/4 cup cheddar cheese. Season to taste with salt and pepper. Add the mixture tto a 2-quart casserole pan. Top the mixture with the frozen potato tots and remaining 3/4 cup cheddar cheese.
Bake uncovered until the casserole is bubbly and the tots are golden brown, about 40 to 50 minutes. Allow cooling for at least 10 minutes. Garnish with fresh chives.

Notes

Mushroom soup: Substitute 1 can store-bought condensed cream of mushroom soup (or any cream of soup) for the homemade mushroom soup and stir into the beef mixture in Step 2 of the casserole section.

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