Cowboy Tater Tot Casserole

overhead picture of casserole with tater tots

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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