Colorado Cowboy Casserole Recipes

COWBOY CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper., Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

COLORADO COWBOY CASSEROLE

Steps:

• 1. Preheat over to 375 degrees. Grease a 2-quart casserole dish.
• 2. Brown ground meat, drain.
• 3. Add onions, garlic, salt, pepper, and chili powder and heat through. Remove from the stove.
• 4. Add cream of mushroom soup, milk, drained corn, undrained chilis, and 1/2 cup cheese to browned ground beef. Mix well.
• 5. Put into the greased casserole dish. Sprinkle with remaining 1/2 cup shredded cheese.
• 6. 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.
• 7. Bake for 30 minutes at 375 degrees until lightly brown and bubbly. Let rest for 5 minutes and serve.

COWBOY CASSEROLE

Steps:

• 1. Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn't cook as well if they were still frozen solid. In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside. In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine. Grease a 9x13 inch baking dish. 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. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.