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This Cowboy Tater Tot Casserole is everything you want in a cozy supper! Frozen tater tots are combined with lean ground beef, veggies and lots of cheese, then baked until bubbly. Oh, and did I mention there’s crispy, crumbly bacon on top?
Why You’ll Love This Cowboy Tater Tot Casserole Recipe
- Easy. We’re going to use frozen tater tots with a few other simple ingredients to make a hearty casserole. Taco seasoning, Rotel and cream of chicken soup add tons of flavor, then we’ll top everything off with melty cheddar cheese.
- Flexible. I used red bell pepper, jalapeno, black beans and corn in this recipe, but you can substitute other kinds of veggies or beans. I shared some ideas in the “Ingredient Notes” section below.
- Satisfying. Not only is this casserole full of flavor, but it’s a belly-filling meal. The ground beef and beans make this recipe super satisfying, while the crispy bacon on top contrasts beautifully with the gooey layer of cheese.
Ingredient Notes
Here’s a quick look at what you’ll need to make this tater tot casserole. Be sure to scroll down to the recipe card for a printable ingredient list.
- Olive Oil – Or your preferred kind of cooking coil.
- Veggies – I used yellow onion, red bell pepper, jalapeno, scallions and canned corn. You can also use white onion or green bell pepper. Feel free to add other veggies too, such baby spinach or even sliced zucchini.
- Seasonings – Kosher salt, black pepper and taco seasoning.
- Rotel – Canned tomatoes with green chilis.
- Beans – I used canned black beans, but canned pinto beans also work.
- Cream of chicken soup – Or you could use cream of mushroom.
- Cheese – I recommend either shredded cheddar cheese, or Sargento’s Mexican cheese blend.
- Tater tots – Use a 28-oz bag of your favorite brand of frozen tots.
- Bacon – We’ll cook this up at the end, then crumble crispy bacon bits on top.
How to Make Cowboy Tater Tot Casserole
Ready to get cooking? Here’s a quick look at how to make this casserole start-to-finish. Be sure to scroll down to the recipe card for detailed, printable instructions.
- Prep your tools. Grease a 9×9 in baking dish with butter or PAM. Heat your oven to 375F.
- Saute the veggies. Warm some oil, then cook the onion, pepper and jalapeno until softened.
- Cook the beef. Add the ground beef to the skillet along with the taco seasoning. Cook until the beef is browned through.
- Finish making the filling. Add the Rotel, beans and corn. Cook for about 5 min, then remove from the heat and stir in the soup and some of the cheese.
- Assemble and bake. Spread the filling into your baking dish, then layer tater tots on top. Bake for 30 minutes.
- Add the cheese & finish baking. Remove from the oven and add the remaining cheese on top. Bake for 15 more minutes, or until the cheese is bubbly.
- Cook the bacon. While the casserole is baking, crisp up some bacon, then set it aside to cool.
- Garnish and serve. Crumble the cooked bacon and the green onions on top. Then dig in!
Tips for Success
- Drain the beef. I recommend using lean ground beef, then draining off some of the fat before you add the Rotel and remaining filling ingredients.
- Add the top layer of cheese last. Wait to add the remaining cheese until after the casserole has baked for 30 minutes. If you add it too soon your cheese may burn.
- Have fun with toppings. In addition to the bacon bits and scallion slices, you can also add sour cream, Mexican crema, sour cream or salsa. Guacamole also works! Basically, add your favorite taco toppings, kinda like with a Dorito casserole.
How to Store & Reheat Extras
- Fridge: Let your casserole cool to room temperature, then cover tightly with saran wrap or transfer to airtight containers. Store in the fridge for up to 3 days.
- To reheat: Scoop your desired amount into a microwave safe bowl and zap until heated through, about 1 minute 30 seconds to 2 minutes, depending on your serving size.
More Easy Casserole Recipes
Cowboy Tater Tot Casserole
This easy Cowboy Tater Tot Casserole is golden, creamy, cheesy and crispy. It's pretty much everything you want in a bite.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, seeded and diced
- ½ teaspoon kosher salt
- 1 pound lean ground beef
- 1 ounce taco seasoning
- 1 10 ounce can Rotel
- 1 15 ounce canned black beans, rinsed and drained
- 1 cup canned corn, rinsed and drained
- 1 10.5 ounce can cream of chicken soup
- 2 cups shredded cheddar cheese, divided use
- Salt and pepper to taste
- 1 28 ounce bag tater tots
- 8 slices bacon
- 3 scallions, thinly sliced
Instructions
- Prep. Preheat your oven to 375°F, grease a 9X9-inch baking pan liberally with butter or cooking spray, and line a plate with a paper towel.
- Saute the veggies. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion, red bell pepper, and jalapeno. Season with salt and sauté until the onions become translucent.
- Brown the beef. Add the ground beef to the skillet, season with taco seasoning, and cook until it's browned and cooked through, breaking it up with a wooden spoon as you go. Drain off excess fat.
- Finish the filling. Add the Rotel, black beans, and corn to the skillet. Let the mixture cook for 5 minutes or so. Remove the skillet from the heat and stir in the cream of chicken soup and 1 cup of shredded cheddar cheese.
- Assemble. Spread the filling evenly into the prepared baking pan and arrange the tater tots in an even layer over the top of it.
- Bake. Bake for 30 minutes.
- Add the remaining cheese & finish baking. Sprinkle the remaining cheddar cheese over the tater tots. Bake for 15 more minutes, or until the tater tots are crispy and the cheese is bubbly and golden brown.
- Cook the bacon. While the casserole is baking, heat a large skillet over medium heat and add the bacon, laying each strip flat. Cook the bacon for about 10 minutes, flipping occasionally, or until nice a golden brown and crispy. Transfer the bacon to the paper towel-lined plate to drain off the grease. Once the bacon is cool enough to handle, crumble it with your hands.
- Garnish and serve. Garnish the finished casserole with the crumbled bacon and sliced scallions.
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Nutrition
Calories: 619kcal | Carbohydrates: 49g | Protein: 29g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 1834mg | Potassium: 886mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1293IU | Vitamin C: 35mg | Calcium: 266mg | Iron: 4mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Can you freeze leftovers
You sure can. I recommend freezing single servings after they have cooled completely. They’ll keep for up to 3 months in the freezer if you store them in an airtight, freezer safe container. Then you can thaw overnight in the fridge and reheat like usual.