Easy Cowboy Casserole
This hearty Southwestern-inspired casserole combines seasoned ground beef, black and pinto beans, corn, and diced tomatoes with green chiles, all topped with crispy tater tots and melted cheddar cheese. It's the perfect one-dish meal that's budget-friendly, freezer-friendly, and loved by both kids and adults alike.
Equipment
- 9x13-inch baking dish
- Large skillet or frying pan
- Wooden spoon or spatula
- Knife and cutting board
- Can opener
- Measuring cups and spoons
Ingredients
- 2 lbs ground beef 900g, 80/20 blend works best
- 1 medium onion about 150g, diced
- 2 cloves garlic minced
- 1 can black beans 15 oz or 425g, drained and rinsed
- 1 can pinto beans 15 oz or 425g, drained and rinsed
- 1 can corn 15 oz or 425g, drained
- 1 can diced tomatoes with green chiles 10 oz or 283g
- 1 can cream of mushroom soup 10.5 oz or 298g
- 2 cups shredded cheddar cheese 225g, divided
- 1 packet taco seasoning about 1 oz or 28g
- 1 bag frozen tater tots 32 oz or 900g
- salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Heat a large skillet over medium-high heat, add the ground beef and diced onion, and cook for 8-10 minutes, breaking up the meat with a wooden spoon until browned. Add minced garlic during the last minute, then drain excess grease and season with salt and pepper.
- Sprinkle the taco seasoning over the beef mixture and stir thoroughly, cooking for 1-2 minutes to toast the spices.
- Add the drained black beans, pinto beans, corn, diced tomatoes with green chiles, and cream of mushroom soup to the skillet. Stir everything together and simmer on medium-low heat for 3-4 minutes to allow flavors to meld.
- Remove from heat and stir in 1 cup of shredded cheddar cheese until it begins to melt. Transfer the mixture to the prepared baking dish and spread evenly.
- Arrange the frozen tater tots in a single layer over the beef mixture, covering the entire surface. Sprinkle the remaining 1 cup of cheddar cheese over the tater tots.
- Bake uncovered for 40-45 minutes until the tater tots are golden brown and crispy and the casserole is bubbling around the edges. For extra crispiness, broil for 2-3 minutes at the end, watching carefully.
- Remove from oven and let rest for 5-10 minutes before serving. Garnish with sour cream, sliced green onions, or fresh cilantro if desired.
Notes
- Drain all canned ingredients thoroughly to prevent a watery casserole.
- Use frozen tater tots straight from the freezer - don't thaw them first for best crispiness.
- For a milder version, use regular diced tomatoes instead of the version with green chiles.
- Make ahead: Assemble the casserole up to 24 hours before baking, cover tightly, and refrigerate. Add 5-10 minutes to baking time if starting cold.
- Freezer instructions: Freeze assembled but unbaked casserole for up to 3 months. Thaw overnight in refrigerator before baking.
- Leftovers store in the refrigerator for up to 4 days in an airtight container.
- To reheat and restore crispiness, bake covered at 350°F for 20 minutes, then uncover for the last 5-10 minutes.
- Substitute ground turkey or plant-based meat for a different variation.
- Add diced jalapeños or use pepper jack cheese for extra heat.
- Top with crumbled bacon, sour cream, and chives for a loaded version.
Nutrition
Serving: 1servingCalories: 485kcalCarbohydrates: 38gProtein: 25gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 890mgPotassium: 580mgFiber: 6gSugar: 3gVitamin A: 8IUVitamin C: 12mgCalcium: 18mgIron: 20mg
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