Cowboy Casserole Ground Beef (Print-Friendly Version)
Comforting casserole with beef, bacon, and crispy tater tots. Feeds six and ready in about an hour.
# What You Need:
→ Main Ingredients
01 -
1 1/2 pounds ground beef (85/15 lean-to-fat ratio)
02 -
2 cups frozen corn kernels
03 -
1 can (10.5 ounces) condensed cream of mushroom soup
04 -
1/2 cup milk
05 -
1/2 cup sour cream
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon ground black pepper
08 -
6 slices cooked bacon, crumbled
09 -
1 cup shredded sharp cheddar cheese, divided
10 -
1 bag (32 ounces) frozen tater tots
# How to Make It:
01 -
In a large skillet over medium heat, cook ground beef until no longer pink, breaking it up as it cooks. Drain excess fat, leaving a small amount for flavor.
02 -
Add corn, cream of mushroom soup, 1/2 cup cheddar cheese, milk, sour cream, onion powder, black pepper, and crumbled bacon to the beef. Stir until fully combined and creamy.
03 -
Transfer the beef mixture into a 9x13 inch baking dish. Spread evenly. Sprinkle remaining 1/2 cup of cheese over the top.
04 -
Arrange tater tots in a single, even layer over the beef and cheese mixture without overlapping.
05 -
Bake uncovered in a preheated oven at 375°F (190°C) for 40 to 45 minutes, until tater tots are golden and casserole is bubbling at the edges.
06 -
Sprinkle any remaining cheese on top and bake for an additional 5 minutes until melted and bubbly. Let rest for several minutes before serving.
# Important Notes:
01 -
Do not thaw tater tots; use them straight from the freezer for best crispiness.
02 -
Letting the casserole rest after baking helps it firm up for easier serving.
03 -
Draining all fat from the beef can reduce flavor—leave a small amount for richness.