Cowboy Casserole


1 lb. ground beef

½ medium yellow onion finely chopped

2 cloves garlic minced

1 teaspoon marjoram

½ teaspoon dried thyme leaves

¼ teaspoon crushed red pepper

2 1/2 cups low sodium beef broth

2 teaspoons Worcestershire Sauce

1 ½ cups trimmed and chopped green beans

2 tablespoons cornstarch

¼ cup water

1 can (15.25 ounces) corn drained

1 can (14.5 ounce) fire roasted tomatoes

salt and pepper to taste

1 bag (32 ounces) frozen tater tots

2 cup shredded cheddar cheese and Monterey Jack cheese


Brown your ground beef in a large skillet over medium heat. About halfway through the browning process add the chopped onion. Continue cooking until the ground beef is browned and the onions are soft. Drain any excess grease.

Add the garlic, marjoram, thyme, and crushed red pepper cooking for 1 minute while stirring constantly. Preheat oven to 375 degrees. Spray 11×7 inch casserole dish with nonstick baking spray.

Add the beef broth, Worcestershire sauce, and green beans to the ground beef mixture. Simmer for 15 minutes. In a small bowl whisk the cornstarch and water together. Whisk it into the beef mixture. Add the corn and tomatoes; simmering until thickened. Add salt and pepper to taste.

Meanwhile layer tater tots in the bottom of prepared casserole dish in a single layer. Bake in a preheated oven for 15 minutes or until lightly browned. Spread half the cheese over the baked tater tots.

Spoon the thickened hamburger mixture on to the tater tots and top with the remaining tater tots. Sprinkle with the remaining cheese. Bake uncovered for 30 minutes or until the tater tots are crispy and the cheese is melted.

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