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Per serving
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- 1
Brown the Beef
Drizzle a large skillet with olive oil and set it over medium-high heat. Add the ground beef, diced onion, and diced jalapeño. Cook, breaking up the meat as you go, until no pink remains — about 8 to 10 minutes. Stir in the minced garlic and cook 1 to 2 minutes more. Drain any excess grease from the pan.
- 2
Build the Filling
Add the drained corn, drained pinto beans, and the can of diced tomatoes with green chiles (liquid and all) to the beef. Pour in the cheddar cheese soup and stir to combine. Sprinkle in the chili powder, seasoned salt, cumin, and lemon pepper and stir everything together until evenly mixed.
- 3
Assemble the Casserole
Preheat the oven to 350°F and spray a 13x9-inch baking dish with nonstick cooking spray. Pour half of the beef mixture into the dish and spread it in an even layer. Scatter 1 cup of the shredded pepper jack over the top. Add the remaining beef mixture and finish with the last 2 cups of cheese spread evenly across the surface.
- 4
Top with Tater Tots and Bake
Arrange the frozen tater tots in a single layer over the cheesy filling. Transfer to the oven and bake for 40 to 50 minutes, until the tots are golden brown and crispy and the filling is bubbling around the edges. Let the casserole rest for 5 minutes before serving.
- 5
Serve
Spoon into bowls or onto plates and scatter chopped fresh cilantro over the top. Set out sour cream, hot sauce, or extra shredded cheese for folks to help themselves.
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Cowboy Casserole
Created by: HomeCooking
Ingredients
- 1 tbsp olive oil
- 1 1/2 lb lean ground beef
- 1 medium onion
- 1 medium jalapeno pepper
- 4 clove garlic
- 1 can corn kernels
- 1 can pinto beans
- 1 can diced tomatoes with green chiles
- 1 can cheddar cheese soup
- 2 tbsp dark chili powder
- 1 1/2 tsp seasoned salt
- 1 1/2 tsp ground cumin
- 1 tsp lemon pepper
- 3 cup pepper jack cheese
- 32 oz frozen tater tots
- 0 fresh cilantro
Instructions
- Brown the BeefDrizzle a large skillet with olive oil and set it over medium-high heat. Add the ground beef, diced onion, and diced jalapeño. Cook, breaking up the meat as you go, until no pink remains — about 8 to 10 minutes. Stir in the minced garlic and cook 1 to 2 minutes more. Drain any excess grease from the pan.
- Build the FillingAdd the drained corn, drained pinto beans, and the can of diced tomatoes with green chiles (liquid and all) to the beef. Pour in the cheddar cheese soup and stir to combine. Sprinkle in the chili powder, seasoned salt, cumin, and lemon pepper and stir everything together until evenly mixed.
- Assemble the CasserolePreheat the oven to 350°F and spray a 13x9-inch baking dish with nonstick cooking spray. Pour half of the beef mixture into the dish and spread it in an even layer. Scatter 1 cup of the shredded pepper jack over the top. Add the remaining beef mixture and finish with the last 2 cups of cheese spread evenly across the surface.
- Top with Tater Tots and BakeArrange the frozen tater tots in a single layer over the cheesy filling. Transfer to the oven and bake for 40 to 50 minutes, until the tots are golden brown and crispy and the filling is bubbling around the edges. Let the casserole rest for 5 minutes before serving.
- ServeSpoon into bowls or onto plates and scatter chopped fresh cilantro over the top. Set out sour cream, hot sauce, or extra shredded cheese for folks to help themselves.