Description
Hearty cowboy casserole layered with seasoned ground beef, black beans, corn, fire-roasted tomatoes, sour cream, and a crispy tater tot topping. Serves 8.
Ingredients
Scale
- 32 ounces (907 g) frozen tater tots
- 1 pound (450 g) ground beef, preferably 80/20 mix
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced (or substitute garlic powder as preferred)
- 3 tablespoons (approx. 24 g) taco seasoning
- 1 (15-ounce/425 g) can black beans, drained and rinsed
- 1 (15-ounce/425 g) can whole kernel corn, drained
- 1 (14.5-ounce/411 g) can fire-roasted tomatoes
- 1 (7-ounce/198 g) can green chiles
- 2 cups (about 200 g) shredded cheddar cheese, divided
- 1/2 cup (120 ml) sour cream, full-fat
Instructions
- Step 1: Preheat Oven: Preheat your oven to 425 degrees F. This high heat is needed to crisp up the tater tots nicely.
- Step 2: Bake Tater Tots Initially: Spread the frozen tater tots evenly on a baking sheet. Bake in the preheated oven for 15 minutes. This step helps begin the crisping process. The tater tots should start becoming golden but will finish crisping later.
- Step 3: Brown Ground Beef and Sauté Onions: While the tots bake, brown the ground beef in a large skillet over medium-high heat. Stir frequently to break apart the meat and cook evenly until no longer pink, about 5-7 minutes. Halfway through browning, add the chopped onions to the skillet. Cook the onions until soft and translucent, approximately 3-4 minutes more. If onions are not soft enough, cover the skillet and increase heat slightly for an additional 3-4 minutes. Drain excess grease from the skillet to keep the casserole from becoming too oily.
- Step 4: Add Garlic and Seasoning: Lower heat to medium-low and add the minced garlic to the skillet. Cook garlic for about 1 minute until fragrant, stirring constantly to prevent burning. Then stir in the taco seasoning, black beans, corn, fire-roasted tomatoes, and green chiles. Simmer all together for about 5 minutes to meld flavors.
- Step 5: Cool Mixture and Stir in Cheese and Sour Cream: Remove the skillet from heat and let the mixture cool for 10 minutes. After cooling, stir in 1 cup of the shredded cheddar cheese and the 1/2 cup sour cream until combined evenly. This cooling step prevents the cheese from clumping and helps it incorporate smoothly.
- Step 6: Layer Tater Tots and Bake: Spread the partially baked tater tots evenly over the beef mixture in a 9×13 inch baking dish. Place the dish uncovered into the oven and bake for about 15 minutes, watching for the tater tots to turn a golden, crispy brown.
- Step 7: Add Remaining Cheese and Finish Baking: Remove the dish from the oven and sprinkle the remaining 1 cup of shredded cheddar cheese across the top. Return the casserole to the oven and bake for an additional 5 minutes or until the cheese is fully melted and bubbly.
- Step 8: Final Checks: If the tater tots are soggy after baking, return the casserole to the oven for up to 10 more minutes to achieve the desired crispiness. If the casserole bubbles excessively during baking, reduce the oven temperature to 400 degrees F for the last 10 minutes to avoid overflow.
Notes
- Storage Tips: Room Temperature: Keep covered in an airtight container at room temperature for up to 2 days. This prevents drying out.
- Refrigeration: Refrigerate in an airtight container for up to 5 days. Reheat fully to maintain texture before serving.
- Freezing: Wrap tightly with plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Expert Tips: Use good quality 80/20 ground beef for juiciness and flavor. Brown well and break meat apart evenly.
- Drain excess grease after browning to prevent greasy casserole.
- Allow the filling to cool 10 minutes before adding cheese and sour cream to avoid clumping.
- If onions are not soft, cover skillet and cook a few minutes longer on slightly higher heat.
- Check tater tots for crispiness before removing from oven; add additional bake time as needed.
- Reheating Instructions: Reheat leftovers in the oven at 350 degrees F until heated through, about 15-20 minutes, to help maintain crisp texture. Avoid microwave reheating to prevent sogginess.
- Serving Suggestions: Serve with a fresh green salad or steamed broccoli for a nutritious side.
- Pair with gluten-free garlic bread or roasted asparagus for variety.
- This casserole can be adapted into gluten-free taco bowls, lunch wraps with lettuce or gluten-free tortillas, stuffed bell peppers, or as a topping for quinoa bowls.
- Enhance with toppings such as fresh avocado slices, salsa, Greek yogurt, a drizzle of hot sauce, or fresh cilantro.
- Recipe Variations: Substitute ground beef with turkey, pork, or chicken for different protein options while keeping the same quantities.
- Vegetarian option: omit meat and increase black beans and corn amounts if desired.
- Use shredded Monterey Jack or Mexican cheese blend instead of cheddar for alternate flavors.
- Ingredient Notes: Choose frozen tater tots that bake up with a good crunch for best texture contrast.
- Select sharp cheddar cheese freshly shredded for best melt and flavor.
- Medium yellow onion best balances sweetness and savoriness in this dish.
- Taco seasoning can be homemade or store-bought; use 3 tablespoons as specified for flavor balance.
- Full-fat sour cream adds creaminess and tang; measure exactly for desired texture.
Nutrition
- Serving Size: 1 serving (1/8 of casserole)
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided