Cowboy Casserole
Description
This casserole is a complete meal with meat, potatoes and veggies. It can be on the dinner table in about an hour. It's almost like a shepherd's pie but it's made with tater tots instead of mashed potatoes.
Ingredients
4 bacon strips
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground sirloin
10.75 oz. can cream of your favorite soup (mushroom, potato, celery, or chicken)
3/4 c. milk
1/2 t. salt
3/4 t. ground black pepper, divided
3 c. baby spinach, roughly chopped
1 c. frozen corn
8 oz. shredded Cheddar or Colby Jack cheese
32 oz. bag frozen tater tots, slightly thawed
1/4 c. freshly grated Parmesan cheese
chopped chives or green onions, for garnish
Directions
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Preheat oven to 375 degrees.
Remove tater tots from the freezer to let them thaw slightly while preparing the filling.
Heat a large, oven proof skillet over medium heat; add bacon; cook until crispy, 6-8 minutes; transfer to a paper towel lined plate; crumble; set aside. Don't discard the bacon grease in the skillet.
Add onion to the skillet; cook until slightly softened, about 4 minutes. Add garlic; cook 1 minute. Add ground beef; break into small pieces; cook until no pink remains, 6-8 minutes. Discard excess fat/liquid.
Remove skillet from the heat. Stir in soup, milk, salt and 1/2 t. pepper; stir until smooth. Fold in spinach, allowing it to wilt slightly; add corn.
Sprinkle Cheddar cheese evenly over the top. Place tater tots on top in a single layer, arranging them very close together. Sprinkle the top with Parmesan cheese and remaining 1/4 t. pepper.
Bake 30-35 minutes until tots are golden. Remove from the oven.
Sprinkle the crumbled bacon over the top. Let rest 5 minutes.
Serve, topped with chopped chives or green onions.
6 servings.