This Cowboy Casserole is the kind of stick-to-your-ribs dinner that’ll keep your crew full and happy. Made with seasoned ground beef, creamy sauce, and crispy tater tot topping, it’s a no-fuss weeknight favorite.

Got a pound of ground beef and some tater tots? Then you’ve got supper!
This easy casserole comes together quick and fills up the whole crew with cheesy, meaty goodness.
Ingredients:

- ground beef - ground venison is also great in this recipe!
- tater tots - I used ¾ of a 32oz bag
- cream of mushroom soup - sub milk if you’d like
- red bell pepper - use celery if your family likes it better!
- yellow onion & garlic - you can use powdered
- frozen corn - canned or fresh
- shredded cheese - I used cheddar and mozzerlla but any shredded cheese will work
- broth - chicken or beef
- milk - *not pictured* thins the sauce and adds more creaminess
How to Make Cowboy Casserole with Tater Tots
- Sauté diced onions and bell peppers in oil over medium-high heat until softened.
- Add ground beef and cook until browned, breaking it into large chunks as it cooks.
- Add corn, mushroom soup, and minced garlic, stir to combine.
- Add broth and milk and simmer for 2-3 minutes then turn off heat.
- Sprinkle on a layer of cheese.
- Top with tater tots and bake at 425 degrees for 25-30 minutes or until the top is golden brown.
- Let the casserole cool 10 minutes before serving. Enjoy!
Tips:
- When layering the tater tots, start at the outer edge of the pan and work your way toward the center.
- If your family doesn’t like red bell peppers, substitute with celery—it’s delicious in this dish!
- If the tater tots aren’t browned to your liking, broil the casserole for 2–3 minutes.
If you like this easy ground beef casserole, try out my Easy Beef Enchilada Casserole too!
Cowboy Casserole with Tater Tots
Hearty, cheesy, and loaded with beef, this Cowboy Casserole is the ultimate comfort food for hungry cowboys.
Equipment
- 1 12 inch cast iron skillet
Ingredients
- 2 tablespoon neutral oil
- 1 lb ground beef
- ½ red bell pepper diced
- ½ medium onion diced
- 3 garlic cloves minced
- 1 cup corn frozen or canned
- 1 10 oz can condensed mushroom soup
- ½ cup milk
- 1 cup stock beef or chicken
- 1 teaspoon worcestershire sauce
- salt + pepper too taste
- 1 ¼ cup grated cheese
- ¾ 32 oz bag frozen tater tots
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Sauté diced onions and bell peppers in oil over medium-high heat until softened.
- Add ground beef and cook until browned, breaking it into large chunks as it cooks.
- Add corn, condensed mushroom soup, and minced garlic, stir to combine.
- Add broth and milk and simmer for 2-3 minutes then turn off heat.
- Sprinkle on an even layer of cheese.
- Top with tater tots, starting at the outer edge of the pan and working your way toward the center. Bake at 425 degrees for 25-30 minutes or until the top is golden brown.
Notes
- If your family doesn’t like red bell peppers, substitute with celery—it’s delicious in this dish!
- If the tater tots aren’t browned to your liking, broil the casserole for 2–3 minutes.
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