You can serve this cowboy casserole any time of the day. Eating this for breakfast will give anyone the energy they need to survive the hectic day. Serving this for dinner, on the other hand, makes this the perfect way to end the day, like a reward for a hard day’s work. Just serve this with vegetables or salad on the side for a complete meal.
This is true! Who says you cannot come up with a tasty dish without spending too much? This dish is budget friendly and easy to make! What more can you ask for in a yummy dish?
1 lb Tyson lean ground beef
1 can(s) Campbell’s cream of mushroom soup
1 c Sargento cheddar cheese, shredded
1 can(s) Old El Paso mild green chilies, 4 oz, undrained
1 can(s) Green Giant corn, drained
1 tsp McCormick garlic powder (or 2 cloves chopped fine)
1/2 tsp McCormick black pepper, ground
1 tsp McCormick chili powder
2 1/2 Ore Ida ctater-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.
Add cream of mushroom soup, milk, drained corn, undrained chilis and 1/2 cup cheese 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 prefer. Bake for 30 minutes at 375 degrees until lightly brown and bubbly. Let rest for 5 minutes and serve.
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Quick Tip: Serve this with salad, roasted vegetables, or crusty bread as a side dish.
Thank you Lazy Gluten Free for this great photo.