Eightyrecipes
Slow Cooker Cowboy Casserole
Seasoned ground beef, sweetcorn and cheddar under a lid of crisp potato nuggets, cooked hands off in the slow cooker.
Ingredients
- 1 lb ground beef browned and drained
- 1 can corn 15 oz, drained
- 1 can cream of mushroom or cream of chicken soup 10.5 oz, condensed
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese mild or medium
- 1 small onion diced
- 1 tsp garlic powder
- salt and pepper to taste
- 1 bag frozen tater tots about 20 oz
Instructions
- Brown the ground beef in a pan until no pink remains, then drain off the fat thoroughly.
- Spray a 6 quart slow cooker insert with nonstick spray, then add the beef, corn, soup, sour cream, cheese, onion, garlic powder, salt and pepper. Stir to combine.
- Spread the frozen tater tots in a single layer across the top.
- Cover and cook on Low for 4 to 5 hours or High for 2 to 3 hours, until hot and bubbly and the tots are cooked through.
- If you want a crisp top, transfer to a baking dish and grill for 2 to 3 minutes to brown the tater tots before serving.
Notes
Nutrition values are an estimate. Use the tater tots straight from frozen and spread them in a single layer, since thawed or piled up they turn to paste. For a crisp topping, transfer everything to a baking dish and grill for 2 to 3 minutes before serving.
Nutrition
Nutrition is an estimate, calculated automatically.
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