Cowboy Casserole

Cowboy Casserole

from thepioneerwoman.com
6 serving(s)

Ingredients

  • 1 (32-oz.) bag of tater tots
  • 4 strips of bacon (about 3 oz.)
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 lb. ground sirloin
  • 1 (10.75-oz.) can cream of mushroom soup
  • 3/4 c. milk
  • 1/2 tsp. salt
  • 3/4 tsp. ground black pepper, divided
  • 3 c. baby spinach, roughly chopped
  • 1 c. frozen corn
  • 8 oz. shredded cheddar or colby jack cheese
  • 1/4 c. grated parmesan cheese
  • Chopped chives or scallions, for topping

Directions

  1. 1

    Preheat the oven to 375˚F. Remove the tater tots from the freezer to let them thaw slightly while you prepare the filling.

  2. 2

    Heat a large cast-iron skillet over medium heat. Add the bacon and cook until golden brown and extra crispy, 6 to 8 minutes. Remove to a paper towel-lined plate, leaving the grease in the skillet.

  3. 3

    Add the onion to the skillet with the grease and cook until slightly softened, about 4 minutes. Add the garlic and cook 1 minute more. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until no pink pieces remain, 6 to 8 minutes. Drain off the excess fat, if you like. Remove the skillet from the heat. Stir in the soup, milk, salt, and ½ teaspoon black pepper; mix until smooth. Fold in the spinach to wilt slightly. Stir in the corn.

  4. 4

    Sprinkle the cheddar cheese evenly over the top of the casserole. Place the tater tots on top in a single layer, arranging them in concentric circles (or just toss them on and push them very close together). Sprinkle the top with the parmesan cheese and the additional 1/4 teaspoon of black pepper.

  5. 5

    Bake until he tater tots are golden, 30 to 35 minutes. Remove from the oven and crumble the cooked bacon over top. Let rest 5 minutes. Top with chopped chives or scallions and serve.