Colorado Cowboy Casserole

Lisa Foote


Cowboy Casseroles have a long history, and many varieties. I added a little spice to ours, since we like our food with a little kick. It's a nice alternative to the standard casserole.

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20 Min


30 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a great family meal with just enough flavor to not be a boring tater tot casserole. The meat layer is creamy and the Southwestern flavor isn't too strong - just perfect. The cheese and the tater tots tie it all together nicely. It's quick, easy and really good for a family on a budget. Even a picky eater loved this!!


1 lb
lean ground beef
1 can(s)
cream of mushroom soup
1 c
cheddar cheese, shredded
1/3 c
milk, any kind
1 can(s)
mild green chilies, 4 oz, undrained
1 can(s)
corn, drained
onion, chopped
1 tsp
garlic powder (or 2 cloves chopped fine)
1/2 tsp
salt, sea
1/2 tsp
black pepper, ground
1 tsp
chili powder
2 1/2 c

Directions Step-By-Step

Preheat over to 375 degrees. Grease a 2 quart casserole dish. Brown ground meat, drain. Add onions, garlic, salt, pepper, and chili powder and heat through. Remove from stove.
Add cream of mushroom soup, milk, drained corn, undrained chilis and 1/2 cup cheese to browned ground beef. Mix well.
Put into greased casserole dish. Sprinkle with remaining 1/2 cup shredded cheese, then top with tater tots (you may use more or less of the 2 1/2 cups, depending on the shape of your dish.) You can sprinkle more cheese on top if you prefer. Bake for 30 minutes at 375 degrees until lightly brown and bubbly. Let rest for 5 minutes and serve.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American
Other Tags: Quick & Easy, For Kids