This easy Cowboy Casserole makes the most of everyday ingredients by transforming a can of this and a pound of that into a fantastic dish! Don’t forget to save it in your recipe book for later!
WHAT YOU NEED:
- 1 1/2 pounds ground beef (I used 80/20)
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 can (15.25oz) whole kernel corn, drained
- 1 can condensed cream of mushroom soup
- 2 cups cheddar cheese, shredded
- 1/2 cup milk
- 4 tablespoons sour cream
- 1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)
First, let the Crispy Crowns sit on the counter to defrost for 1 hour or so.
Then cook the onion in a large skillet until tender and translucent then add the chopped garlic and cook for an additional 1 minute. You may add the beef and cook over medium heat until no longer pink then drain the mixture and place into a large bowl and set aside.
Combine the soup, milk, and sour cream together in a small bowl, and whisk until smooth. Next, add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
Grease a 9×13 inch baking dish and layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top, and then layer with the other half of the Crispy Crowns. Once done, make sure to sprinkle with the remaining 1/2 cup cheese and bake at 350 until golden brown and crunchy, about for 25 – 30 minutes.