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Topped with crispy golden tater tots, this Cowboy Casserole Recipe features flavorful ground beef, sweet corn, and black beans in a creamy, bubbly cheese sauce. It’s as easy to make as it is affordable – the perfect weeknight dinner.
Cowboy Casserole Recipe with Tater Tots
Meaty, creamy, cheesy, and crunchy, this cowboy casserole has everything you’d expect from a totally irresistible hot dish (and maybe even more!). A true “stick to your ribs” kind of dish, it’s comforting, filling, and always satisfying.
Different from many cowboy casserole recipes, this one does not use canned cream of mushroom soup. Instead, we’re making our own sauce by combining sour cream, milk, chicken broth, and lots of cheese! It’s so easy to make and tastes way better than any canned soup.
This budget-friendly casserole is great for feeding a large crowd – or a bunch of hungry children. It’s one of my favorites to make whenever I know the neighborhood kids will be staying over for dinner.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Ground beef: I prefer using lean ground beef. You can substitute the beef with any other ground meat, like ground turkey.
- Butter: Used to sauté the veggies. You can use salted or unsalted butter.
- Onions and bell peppers: We’re adding green onions and green bell peppers. Feel free to substitute the green onions for red or yellow onions and swap the green bell pepper for the color of your choice, like red or orange. Green beans are another popular addition.
- Garlic: For savory flavor.
- Seasoning: This dish includes smoked paprika, salt, and black pepper. For more Tex-Mex flavor, try adding a couple of tablespoons of taco seasoning.
- Corn: Corn adds sweetness and texture.
- Black beans: The beans are added for protein and fiber, but also texture and flavor. Feel free to swap with another type of bean, like pinto beans.
- Rotel tomatoes: Canned Rotel tomatoes with green chilies are sold in mild to spicy flavors. Be sure to pick the spice level that works for you and your family.
- Sour cream: To add creaminess and tanginess to the sauce. For best results, use full-fat sour cream.
- Milk: I used whole milk.
- Chicken broth: I like using low-sodium broth and adding additional salt later on if needed.
- Cheese: This casserole includes both mozzarella and cheddar cheese. The cheese thickens the sauce and tops the tater tots. Other types of cheese that would be great in this recipe include Pepper Jack, Colby Jack, or a blend of cheeses. For best results, shred the cheese directly from the block rather than using pre-shredded bags of cheese.
- Frozen tater tots: Tater tots are the classic topping for cowboy casserole, although crushed tortilla chips or cornbread are possible substitutions.
How to Make Cowboy Casserole
1. Preheat the oven to 375 degrees Fahrenheit and spray a large 9×13-inch casserole dish with non-stick cooking spray.
2. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart into smaller pieces as it cooks. Once cooked, use a slotted spoon to transfer the meat to a clean plate and set aside. Drain any grease from the skillet and discard.
3. Cook the veggies: Return the skillet to medium heat and melt the butter. Once melted, stir in the onions and green bell pepper and cook until softened, about five minutes. Stir in the garlic, paprika, salt, and black pepper, and continue to cook for about a minute more, stirring continuously.
4. Make the filling: Stir the corn, black beans, and Rotel into the veggies. Cook, stirring often, for about five minutes (reduce the heat if you notice any burning or sticking to the bottom of the skillet). Remove from the heat and stir in the sour cream, milk, and chicken broth. Then stir in the cooked beef, mozzarella cheese, and 1 cup of cheddar until melted.
5. Assemble and Bake: Pour the creamy meat filling into the prepared casserole dish in an even layer and sprinkle with the remaining shredded cheddar cheese. Arrange the tater tots on top, then bake, uncovered, for 40-45 minutes or until bubbly and the tots are golden and crispy.
6. Serve: Serve garnished with freshly chopped green onions plus a side of hot sauce or ketchup.
What to Serve with Cowboy Casserole
This is a hearty dish that pairs well with a light side salad like this Arugula Salad with Shaved Parmesan or Balsamic Tomato Basil Salad. You could also toss your favorite salad mix with this homemade Italian Dressing or Champagne Vinaigrette.
Can I Make It Ahead?
Yes, you can make this cowboy casserole up to 24 hours in advance.
Prepare everything as outlined in the instructions until the tater tots are added. Cover tightly with plastic wrap and store in the refrigerator. Just before baking, arrange the frozen tater tots over the top of the casserole and bake.
Storage and Leftovers
Transfer leftovers to an airtight container and place in the refrigerator for 3-4 days. The tater tots will soften over time, so you may want to reheat leftovers in the oven rather than the microwave.
Freezing is not recommended, although it is possible. Keep in mind that the dairy (sour cream and milk) may split or curdle after freezing, thawing, and reheating.
More Casserole Recipes
- King Ranch Chicken Casserole
- Johnny Marzetti Recipe
- Chicken and Wild Rice Casserole
- Dump and Bake Meatball Casserole
- Baked Spaghetti Casserole Recipe
- Philly Cheesesteak Casserole
- Crack Chicken Casserole
- Chicken Noodle Casserole
- Browse all of my Casserole recipes.
Cowboy Casserole Recipe
Ingredients
- 1 pound lean ground beef
- 4 tablespoon salted butter
- 3 green onions, chopped
- 1 green bell pepper, deseeded and diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 (15-ounce) can sweet corn, drained
- 1 (15-ounce) can black beans, drained
- 1 (10-ounce) can Rotel
- 1 cup full-fat sour cream, brought to room temperature
- ¼ cup whole milk
- ¼ cup low-sodium chicken broth
- 1½ cup mozzarella cheese, freshly shredded
- 1½ cup cheddar cheese, freshly shredded
- 1 (2-pound) bag frozen tater tots
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a large 9×13-inch casserole dish with non-stick cooking spray.
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart into smaller pieces as it cooks. Once cooked, use a slotted spoon to transfer the meat to a clean plate and set aside. Drain any grease from the skillet and discard.
- Return the skillet to medium heat and melt the butter. Once melted, stir in the onions and green bell pepper and cook until softened, about five minutes. Stir in the garlic, paprika, salt, and black pepper, and continue to cook for about a minute more, stirring continuously.
- Stir the corn, black beans, and Rotel into the veggies. Cook, stirring often, for about five minutes (reduce the heat if you notice any burning or sticking to the bottom of the skillet).
- Remove from heat and stir in the sour cream, milk, and chicken broth.
- Then stir in the cooked meat, mozzarella cheese, and 1 cup of the cheddar cheese until melted.
- Transfer the creamy meat filling into the prepared casserole dish in an even layer and sprinkle with the remaining shredded cheddar cheese.
- Arrange the tater tots over the top in a single layer. Bake, uncovered, for 40-45 minutes or until bubbly and the tots are golden and crispy.
- Serve garnished with freshly chopped green onions plus a side of hot sauce or ketchup if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
