My Cowboy Casserole Is a Southwestern Favorite
When you need a satisfying, one-pan meal, you cannot beat a casserole. Cowboy casserole has all of the flavors of a beef taco, including melty cheese, with crispy potato tots on top.
Sometimes you need a stick-to-your-ribs, one-pan meal that feeds the whole family. Bonus points if it’s meaty, cheesy, and filled with taco-esque flavors with a crispy top. Cowboy casserole is all that and more—everything I look for in a hearty casserole.
The filling consists of ground beef, onion, pinto beans, corn, tomatoes, and taco seasoning along with sour cream and melty cheese. Topped with potato tots that crisp up in the hot oven, the whole family will fall in love.
Make It Ahead
You can make the filling a day or two ahead, let it cool, then refrigerate it until you’re ready to bake. Reheat the filling before adding to the dish and topping with the potato tots. You can also completely assemble the casserole, then tightly wrap it and freeze for up to 3 months. Defrost in the fridge before baking.
Recipe Variations
- Use black beans instead of pinto beans
- Swap the ground beef for ground turkey
- Make your own taco seasoning
- Swap the garlic powder for 2 to 3 minced garlic cloves
- Some canned tomatoes with green chiles, like Rotel, come in different heat levels. Use mild, medium, or hot, depending on your desired spice level
Ground Beef Casseroles
- Johnny Marzetti Casserole
- Beef Enchilada Casserole
- Cheeseburger Casserole
- Walking Taco Casserole
- Shipwreck Casserole
Preheat the oven to 425°F.
Grease a 9x13-inch baking dish.
Cook the beef:
Heat the oil in a large high-sided skillet over medium-high. Add the onion and cook, stirring often, until softened and translucent, about 4 minutes. Add the beef and break it apart with a spoon. Cook, stirring often, until browned, 5 to 6 minutes.
Stir in the taco seasoning, garlic powder, and salt and cook, stirring constantly, until the meat is fully coated and fragrant, about 1 minute.
Finish the filling:
Add the pinto beans, tomatoes, and frozen corn and stir until incorporated, about 1 minute. Remove from the heat and stir in the sour cream and 1/2 cup of the shredded cheese. Stir until creamy and saucy, about 1 minute.
Assemble and bake:
Transfer the mixture to the prepared baking dish. Sprinkle evenly with the remaining 1 1/2 cups cheese. Arrange the potato tots in a single layer over the cheese.
Bake until the potato tots are golden brown and cooked through and the filling is bubbling around the edges, 25 to 30 minutes. Garnish with cilantro, if desired.
Store the leftovers in an airtight container in the fridge for up to 4 days. To reheat, skip the microwave (nobody likes soggy tots) and reheat the casserole in the oven or toaster oven at 350°F until warmed through.
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