Cowboy casserole one pan (Printable Version)

Savory beef, creamy sauce, and crispy tots combine for a warm, easy dinner everyone enjoys.

# Ingredients:

→ Meat

01 - 450 grams ground beef (80-85% lean)

→ Vegetables

02 - 1 medium yellow onion, diced (approximately 150 grams)
03 - 340 grams whole kernel corn, drained if canned
04 - 2 cloves garlic, minced

→ Dairy

05 - 120 grams cream of mushroom soup (preferably low sodium)
06 - 120 grams full-fat sour cream
07 - 150 grams shredded Colby Jack cheese

→ Spices and Condiments

08 - 1 teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper
10 - 1 teaspoon paprika
11 - 1 teaspoon dried parsley
12 - 1 teaspoon onion powder
13 - 1 tablespoon Worcestershire sauce

→ Toppings

14 - 340 grams frozen crispy tater tots or crowns

# Steps:

01 - Heat a large skillet over medium-high heat and cook the ground beef with diced onion. Stir occasionally until the beef is browned and onions are softened. Season with salt, black pepper, paprika, parsley, and onion powder while cooking to develop layered flavors.
02 - Once the beef is fully cooked with no pink remaining, carefully drain excess fat from the skillet to avoid greasiness in the final dish.
03 - Add minced garlic and Worcestershire sauce to the skillet and stir to combine. Then mix in the drained corn, cream of mushroom soup, sour cream, and shredded Colby Jack cheese until the filling is thick and creamy.
04 - Sprinkle a small additional amount of shredded cheese over the filling. Evenly arrange frozen tater tots or crowns in a single layer on top, ensuring complete coverage without overlapping to promote crispiness.
05 - Transfer the skillet or pour the mixture into an oven-safe casserole dish. Bake uncovered at 205°C for 25 to 30 minutes until the topping is golden brown and the filling bubbles at the edges. Allow to rest for a few minutes before serving.

# Notes:

01 - For an extra crispy top, bake uncovered and position the dish on the top oven rack during the final minutes.
02 - Let the casserole rest before cutting to allow the filling to set and maintain neat portions.
03 - Leftovers can be refrigerated for up to three days or frozen for two months; reheat in an oven to retain texture.

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