Cowboy Casserole
8 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (80-85% lean, Note 1)
- ½ medium yellow onion (finely diced)
- 2 cloves garlic (finely minced)
- 1 14-ounce can diced tomatoes
- 2 cups frozen corn (thawed)
- ½ cup sour cream
- 2 cups shredded cheddar cheese (divided)
- salt and pepper (to taste)
- 32 ounce frozen tater tots (Note 2)
- 2 tablespoons parsley (finely chopped)
Method
- Preheat the oven to 375°F (190°C).
- In a dutch oven or skillet, heat the olive oil and cook the ground beef breaking it apart with a wooden spoon until it’s no longer pink. Drain fat if needed. Season with salt and pepper.
- Add the onion, and cook for 2-3 minutes or until it’s translucent, add the garlic and cook for 30 seconds.
- Add tomatoes, corn, sour cream, and 1 cup of cheddar. Cook until the cheese has melted and everything is well incorporated. Remove from heat.
- Pour the creamy mixture into the casserole dish, top with the remaining cheese, and then arrange the tater tots on top.
- Bake for 30-35 minutes.
- Garnish with fresh parsley and serve.