Now, I don’t know exactly where the name Colorado Cowboy Casserole comes from, but it was just the right thing to make my godson excited about dinner! You wouldn’t believe how quickly he gobbled up this stuff. He even went for seconds, which was amazing! Of course, I immediately forwarded this recipe to his mom and she was absolutely thrilled. I heard they’ve been making this once a week ever since. Apparently, their whole family loves this!
Here’s what our friends over at Just A Pinch had to say about this casserole:
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!!
I couldn’t agree more!
Ingredients:
Instructions:
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.
