Cowboy Casserole


When we were in Wisconsin Dells this past summer we found this neat saloon/restaurant where they had several Tater Tot dishes on the menu. I had the cowboy or western tot dish, it was awesome! So I wanted to try to duplicate it and I think I come really close with this recipe.


1 lb lean ground beef
1 can cream of mushroom soup
1 c cheddar cheese, shredded
1/3 c milk
1 can mild green chilies, 4 oz, undrained
1 can corn, drained
1/2 onion, chopped
1 tsp garlic powder or 2 cloves, minced
1/2 tsp salt
1/2 tsp black pepper
1 tsp chili powder
2 1/2 c Ore-Ida tater-tots
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.
Mix cream of mushroom soup, milk, drained corn, undrained chilis and 1/2 cup cheese then add 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 can sprinkle more cheese on top if you like.
Bake for 30 minutes at 375 degrees until lightly brown and bubbly.
Let rest for 5 minutes and serve.
I’m making this for dinner today, I can hardly wait to taste it.
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Until next time…. Happy Cooking!

3 thoughts on “Cowboy Casserole”

    1. Hi Lori, No you don’t thaw the tots first. I made it yesterday and the hubs didn’t care for it. BUT, He’s an Italian from NY and I’m a southern gal from Texas. So this is more in my wheelhouse than his. He’d be happy with pasta or pizza every meal… Let me know how it goes over in your household. Happy Cooking! Debi

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