A golden top and a hearty middle
Cowboy Tater Tot Casserole
Beef, black beans and corn sit under a layer of golden potato tots. A quick skillet gravy holds the filling together, with cheddar tucked underneath the potatoes so the top has room to crisp.
- Makes
- 6 casserole portions
- Preparation
- About 20 minutes
- Cooking
- About 60 to 75 minutes
- Resting
- About 10 minutes
Get everything ready
Ingredients
6 casserole portions
What you need
Oven, 12 inch deep skillet, 9 by 13 inch baking dish with at least 3 quart capacity, spoon and food thermometer.
Time to cook
Method
Heat the oven and cook the beef
Heat the oven to 375°F. Put the beef and onion in a deep skillet over medium heat. Cook for about 8 to 10 minutes, breaking up the meat. Check that the ground beef reaches 160°F. Drain excess fat and stir in the garlic for about 30 seconds.
Make the skillet sauce
Add the olive oil and sprinkle in the flour. Stir for about 1 minute. Gradually stir in the beef stock, then add the paprika, cumin, salt and pepper. Bring to a simmer and stir for about 2 to 3 minutes until the sauce coats the meat.
Fill the dish
Stir in the drained black beans and frozen corn. Take the skillet off the heat and stir in the sour cream and ½ cup of the cheddar. Spread the filling in the baking dish, leaving room for the topping. Scatter the remaining 1 cup cheese over the filling.
Add the potatoes and bake
Arrange the frozen potato tots in one layer over the cheese. Do not thaw them first or stack them. Bake uncovered for about 45 to 55 minutes, until the tots are golden and crisp and the center of the casserole reaches 165°F. Check several places without touching the dish with the probe.
Let it settle
Rest for about 10 minutes before dividing into six portions. A wide serving spoon helps lift the potato topping and filling together. Serve promptly.
Before you make it
Check the depth of the dish
Baking dishes with the same width can have different capacities. Use at least 3 quarts and leave some space below the rim after adding the tots. If yours is shallow, divide the filling and topping between two smaller dishes instead.
Keep the top in one layer
Stacked tots can stay soft where they overlap. If every tot does not fit, bake the spare ones separately according to the package and serve alongside the casserole.
Keep batches in separate pans
The planner buys whole batches. More ingredients need more dishes rather than a deeper layer in the same pan. Oven crowding can change the cooking time.
Check both stages
Ground beef needs 160°F, and the assembled casserole needs 165°F. Use the USDA temperature chart for the minimum temperatures.
Cooking times and serving counts are estimates for one batch. The planner rounds up to complete batches. Extra batches need separate cooking space, and the full meal may take longer.
Choose your next cook
Try another oven meal with Beef and Rice Stuffed Peppers, or browse the comfort food collection.
Serving and leftovers
Keep cold food at 40°F or below and hot food at 140°F or above. Refrigerate perishable food within 2 hours, or within 1 hour when the temperature is above 90°F. Reheat leftovers to 165°F. Use a food thermometer for meat rather than relying on color.
Cool leftovers promptly in shallow containers. Use or freeze refrigerated leftovers within 3 to 4 days. When a new dish uses previously cooked food, count from the oldest cooked component rather than starting the clock again.
USDA food handling guidance covers cooking temperatures, holding food, and refrigeration.
See USDA leftovers guidance for cooling, storage and reheating.