The Beauty of a Cowboy Tater Casserole

Today is National Pina Colada Day. As everyone knows, Pina Coladas are a sweet, rum-based cocktail that includes Cream of Coconut and Pineapple Juice. If you are expecting a recipe, think again. While I do like Malibu Rum (coconut rum) in a tall glass with Pineapple Juice, that’s about as close as we come to a Pina Colada in our house.

So instead of celebrating a National Day, let’s talk family time and casseroles. We’re big on beef in this house and even bigger on Tater Tots. There are times when Kiddo will cook up a batch of tater tots just for snacking. While we do like Fries with a Burger, there are hot sandwiches such as Grilled Ham with gooey cheese that tater tots seem to naturally hit the spot as the perfect side.

Now you take those tater tots, throw in some ground beef, plenty of cheese, a little spice of green chilies and the creamy goodness of mushroom soup – oh my we’re talking! My guys love casseroles. And casseroles mean dinner tonight, lunch later in the week.

Enjoy!

Cowboy Tater Casserole
1 (15 oz) can Corn
1/2 Yellow Onion
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1 teaspoon Chili Powder
1 lb Ground Beef
1 (10.5 oz) can Cream of Mushroom Soup
1 cup shredded Cheddar Cheese, divided
1/3 cup Milk
1 (4 oz) can Green Chilies, undrained
2-1/2 cups Mini Tater Tots
Additional Salt to taste

Heat oven to 375 degrees. Lightly spray a 2-quart casserole dish with cooking spray, set aside.

Drain corn, set aside. Peel and dice onion, set aside. Mix garlic powder, salt, pepper and chili powder in a small bowl. Set aside.

Brown ground beef. Drain well, return to skillet. Add onions and seasoning mix. Heat through, then remove from heat.

Add cream of mushroom soup, milk, drained corn, undrained chilis, and 1/2 cup cheese to browned ground beef. Mix well.

• 

• 

• 

• 

Pour beef mixture into the prepared casserole dish. Sprinkle with remaining 1/2 cup shredded cheese. Top with tater tots. Season tots with additional salt.

Bake in the heated oven for 30 minutes in heated oven until lightly brown and bubbly. Let rest for 5 minutes and serve.

Ladle into bowls and enjoy!