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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 513.2
  • Total Fat: 34.3 g
  • Cholesterol: 84.3 mg
  • Sodium: 1,176.3 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 24.3 g

View full nutritional breakdown of Cowboy Casserole with tator tots calories by ingredient
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Cowboy Casserole with tator tots

Submitted by: JSUELLIS
Cowboy Casserole with tator tots

Introduction

Itís comfort food on a fork. I've made it two times in 3 weeks. Think shepherd's pieish, with a wicked twist. A delicious mix of hamburger, cheese and corn sandwiched in between a layer of crunchy tots. Itís comfort food on a fork. I've made it two times in 3 weeks. Think shepherd's pieish, with a wicked twist. A delicious mix of hamburger, cheese and corn sandwiched in between a layer of crunchy tots.
Number of Servings: 6

Ingredients

    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)

Directions

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.

Serving Size: 1/6

Number of Servings: 6

Recipe submitted by SparkPeople user JSUELLIS.






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