I love making casseroles with tater tots. And if it were for my kids, they’ll make me prepare these casseroles every day! Check out this lovely cowboy casserole.
1 ½ pound of ground beef.
1 chopped medium onion.
3 chopped cloves of garlic.
1 can (15.25 oz) of drained whole kernel corn.
1 can of condensed cream of mushroom soup.
2 cups of shredded cheddar cheese.
A ½ cup of milk.
4 tbsps of sour cream.
1 (30 oz) bag of frozen tater tots.
Preheat the oven to 350° and grease a 9×13 inch baking dish.
Cook the onion in a large skillet and mix in the chopped garlic and cook for 1 minute.
Stir in the beef and cook over medium heat until browned. Drain off the fat and transfer to a large bowl.
Mix together the soup, milk and sour cream in a small bowl until well combined then pour over the hamburger mixture and mix. Mix in the corn and 1 cup of cheddar cheese.
Layer half of the crispy crowns on the bottom of the dish and spread all the hamburger mixture on top. Add a second layer of the tater tots and top with the remaining cheese.
Bake for 25 to 30 minutes and Voila!
Easy, peasy and cheesy! The tater tots go perfectly with the ground beef and sour cream. You should give this a try, you won’t regret it.
Yield: 6 servings, Serving Size: 1/6th
WW SP: 6