Cowboy Casserole is a hearty, family‑friendly bake loaded with seasoned ground beef, sweet corn, crispy tater tots, and plenty of melted cheese, all bound together in a creamy sauce.
It’s the kind of “dump and bake” comfort food that feels like a hug in a dish—perfect for busy weeknights, chilly evenings, or whenever you want something simple, filling, and guaranteed to please everyone at the table. With a golden tater tot topping and a rich, savory beef layer underneath, it’s no wonder this casserole has become a modern classic.
Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (optional)
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper
- 1 can (10.5 oz / 300 g) cream of mushroom or cream of chicken soup
- ½ cup milk
- ½ cup sour cream
- 1 can (15 oz / 425 g) corn, drained (or 1½ cups frozen corn)
- 6–8 slices cooked bacon, crumbled (optional but delicious)
- 1½–2 cups shredded cheddar or Colby‑Jack cheese
- 1 bag (about 28–32 oz / 800–900 g) frozen tater tots
Cooking the Beef Base
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13‑inch baking dish and set it aside.
In a large skillet over medium‑high heat, add the ground beef and diced onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened. Drain off any excess fat if needed.
Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Season the beef mixture with onion powder, garlic powder, smoked paprika if using, salt, and black pepper, stirring well to distribute the spices.
Take the skillet off the heat and let the beef cool slightly while you whisk together the creamy sauce.
Making the Creamy Filling
In a large bowl, combine the cream of mushroom or cream of chicken soup, milk, and sour cream. Whisk until smooth and well blended, with no lumps of soup remaining. This combination is what gives cowboy casserole its signature creamy, comforting texture.
Stir in the drained corn and crumbled bacon if you’re using it. Fold in about 1 cup of the shredded cheese, reserving the rest for the top. Finally, add the cooked, seasoned beef mixture to the bowl and stir everything together until the meat, vegetables, and sauce are evenly combined. The mixture should be thick but spreadable.
Assembling the Casserole
Pour the beef mixture into the prepared baking dish and spread it into an even layer, smoothing it all the way to the corners. Sprinkle another handful of cheese over the top if you like an extra cheesy middle layer.
Arrange the frozen tater tots in a single, even layer over the beef mixture. You can line them up in neat rows for that classic look or simply scatter them evenly across the surface. The tater tots will crisp and turn golden as they bake, forming a crunchy topping.
Sprinkle the remaining shredded cheese evenly over the tater tots, or, if you prefer maximum crispness, you can hold back some of the cheese and add it during the last few minutes of baking.
Baking
Place the baking dish in the preheated 375°F (190°C) oven. Bake, uncovered, for about 35–45 minutes, or until the casserole is bubbly around the edges, the tater tots are crisp and golden brown, and the cheese is fully melted. If you reserved some cheese, sprinkle it on during the last 5–10 minutes of baking to melt without over‑browning.
If the top isn’t as browned as you’d like after the center is hot, you can turn on the broiler for a minute or two—just watch carefully to avoid burning.
Once baked, remove the casserole from the oven and let it rest for 5–10 minutes before serving. This allows the layers to settle and makes it easier to scoop tidy portions.
Serving Suggestions
Scoop generous portions of cowboy casserole into bowls or onto plates, making sure each serving gets some creamy beef filling and plenty of crispy tots. It’s rich and filling on its own, but you can dress it up with toppings like a dollop of sour cream, sliced green onions, chopped fresh parsley, or a little hot sauce.
For sides, keep things simple: a crisp green salad, steamed veggies, or even some sliced tomatoes or cucumber balance out the richness. Cowboy casserole also makes great game‑day or potluck fare—serve straight from the baking dish and let everyone help themselves.
Variations and Tips
You can easily adapt cowboy casserole to your taste or pantry. Swap ground beef for ground turkey or sausage, or use a mix. Add a can of black beans or pinto beans for extra heartiness and a slight Tex‑Mex twist, or stir in diced green chiles and a handful of jalapeños if your family likes heat. You can also use mixed veggies (corn, peas, carrots) instead of just corn.
If you prefer to skip condensed soup, you can make a quick homemade sauce by whisking together a simple roux, broth, and cream, then adding it in place of the canned soup and milk. For a lighter version, use light sour cream and reduced‑fat cheese, and go easy on the bacon.
Cowboy casserole is very make‑ahead friendly. Assemble the dish up to the tater tot layer, cover tightly, and refrigerate for several hours or overnight. When ready to bake, let it sit at room temperature for about 20 minutes, then bake as directed, adding a few minutes if needed. Leftovers reheat well in the oven or microwave, and many people think it tastes even better the next day as the flavors meld.
Cowboy Casserole is hearty, cheesy, and deeply comforting—exactly the kind of simple, crowd‑pleasing recipe that earns a permanent place in your weeknight rotation and your comfort‑food arsenal.
