Cowboy Casserole is a hearty and comforting dish that layers seasoned ground beef, creamy mushroom soup, corn, shredded cheese, and crispy tater tots into one irresistible bake. I find it perfect for busy nights when I need something satisfying and simple to prepare.

Why You’ll Love This Recipe

I love how this casserole brings together everyday pantry and freezer staples to create a rich and savory meal. The crispy top, the creamy filling, and the cheesy finish make it a guaranteed crowd-pleaser. It’s a one-dish wonder that’s great for potlucks, family dinners, or weekend comfort food.

Ingredients

1 (32-ounce) bag frozen tater tots
1 pound ground beef
½ medium yellow onion, diced
1 (10-ounce) can Rotel tomatoes, not drained
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground black pepper
1 cup sour cream
1 (10.5-ounce) can condensed cream of mushroom soup, undiluted
1 (15.25-ounce) can whole kernel corn, drained
1½ cups Monterey Jack and Colby cheese, shredded, divided
1 tablespoon chives, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I preheat my oven to 350°F (175°C).
In a large skillet, I cook the ground beef and diced onion over medium heat until the meat is browned and the onion is soft. Then I drain any excess fat.
I stir in the Rotel tomatoes, garlic powder, onion powder, black pepper, sour cream, cream of mushroom soup, and corn, mixing everything thoroughly.
I pour the beef mixture into a 9×13-inch baking dish and spread it evenly.
I top the mixture with a single layer of frozen tater tots.
I bake it for 25 minutes, or until the tater tots are golden brown.
I sprinkle the shredded cheese over the casserole and return it to the oven for another 5 minutes, until the cheese is melted.
I finish it off with chopped chives before serving.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

For a vegetarian option, I swap out the beef for plant-based crumbles or black beans.
To add a spicy kick, I mix in diced jalapeños or use a hot variety of Rotel.
I sometimes change up the cheese—cheddar or pepper jack both work great for different flavor profiles.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I use the microwave for convenience, or the oven at 350°F to keep the tater tots crispy.

FAQs

Can I use fresh potatoes instead of tater tots?

Yes, I can use thinly sliced potatoes, but they won’t have the same crispiness that tater tots add. I recommend partially pre-cooking them to ensure they bake through.

Is this casserole freezer-friendly?

Absolutely. I assemble it and freeze it unbaked. When I’m ready to cook, I thaw it overnight in the fridge and bake as directed.

Can I make it ahead of time?

Yes, I often prepare it earlier in the day and refrigerate until I’m ready to bake it in the evening.

What other vegetables can I add?

Sometimes I mix in peas, green beans, or bell peppers to sneak in extra veggies.

Can I substitute the cream of mushroom soup?

Definitely. Cream of chicken or cream of celery soup are great alternatives that change the flavor slightly.

Conclusion

Cowboy Casserole is one of my favorite go-to meals for when I need something filling and full of flavor. It’s versatile, simple to put together, and always a hit at the table. Whether I’m cooking for my family or preparing a dish to share, this recipe never disappoints.