Cowboy Tater Tot Casserole

This Cowboy Tater Tot Casserole is perfect for any family dinner. Made with ground beef, veggies, cheese and tater tots, it is sure to be a family favorite.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Jennifer Stewart

Ingredients

1 pound lean ground beef
1 tablespoon olive oil optional
1/2 cup chopped onion
1 tablespoon minced garlic
2 jalapeños seeded and diced
1 ounce package taco seasoning
15 ounce can black beans drained
15 ounce can pinto beans drained
15 ounce can corn drained
14.5 ounce can fire roasted tomatoes
1 cup sour cream
2 cups cheddar cheese shredded and divided
32 ounces tater tots frozen
chopped chives or parsley for garnish

Instructions

Preheat the oven to 375°. Spray a 9x13 pan with non stick spray. Set aside.
In a large skillet, cook the ground beef until no longer pink. Drain fat if desired.
To the same pan, add the onions, garlic, and jalapeños. Cook for 3 minutes.
To the skillet, add taco seasoning, black beans, pinto beans, corn, and tomatoes. Cook until hot and bubbly.
Turn off the heat and stir in the sour cream and 1 1/2 cups of cheese.
Pour or spoon the mixture into the prepared 9x13 pan. Top with the tater tots and sprinkle with the remaining 1/2 cup cheese.
Bake at 375 for 30-40 minutes until hot and bubbly and the tater tots are golden brown.
Remove from the oven and top with your favorite garnishes.

Notes

You can make this dish in a slow cooker.
Adding frozen mixed vegetables is a great way to get more veggies.
Thaw, rinse, and drain frozen corn before adding to the casserole.
You can have the casserole at room temperature for up to 2 hours.
Put leftovers in an airtight container, or cover in plastic wrap, and keep in the refrigerator for up to 4 days.

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