Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- 1 (32 ounce) bag frozen tater tots
- 1/2 cup sour cream
- 2 tablespoons chopped fresh cilantro, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). In a large skillet, brown ground beef over medium-high heat. Drain off any excess grease.
- Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in kidney beans, black beans, corn, diced tomatoes and green chilies, and taco seasoning. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Pour the beef and bean mixture into a 9×13 inch baking dish. Spread evenly. Sprinkle with half of the cheddar cheese.
- In a bowl, combine the remaining cheddar cheese and sour cream. Gently spread the mixture over the beef and bean mixture.
- Arrange frozen tater tots in a single layer over the cheese and sour cream mixture. Bake for 25-30 minutes, or until tater tots are golden brown and crispy.
- Remove from oven and let stand for a few minutes before serving. Garnish with chopped cilantro, if desired.
Notes
For a spicier casserole, add a pinch of red pepper flakes to the beef and bean mixture. You can also substitute ground turkey or chicken for the ground beef. Store leftovers in an airtight container in the refrigerator for up to 3 days. This cowboy casserole reheats well in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg