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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Servings: 8
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.
Nutrition
Serving: 1 | Calories: 700kcal | Carbohydrates: 64g | Protein: 34g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1554mg | Fiber: 11g | Sugar: 7g