This is my version of cowboy casserole. A cheesy, hearty one-pan meal that combines juicy ground beef, crunchy bacon, and golden tater tots. 

My husband and son absolutely love this dish. I do too—especially because it’s SO easy to make and simply delicious.

If you’re looking for an easy casserole or a classic comfort food that’s perfect for a quick weeknight dinner, you’ll definitely want this recipe.

Why You’ll Love This Recipe

• Budget Meal: Made with affordable ingredients. Very accessible as well. You can find them at your local grocery stores. 
• Make Ahead: With minimal prep, you can assemble the ingredients and refrigerate up to 24 hours until you’re ready to bake.
• Easy to Make: Ready in under an hour or two. Your kids will absolutely love this every time you pull this casserole out of the oven.
• Customizable: Easy to customize. You can tweak it to fit your family’s tastes. One dish and a whole lot of flavor. I personally like to add a packet of ranch seasoning to the mix sometimes (try it and thank me later). 
• Slow Cooker Friendly: Don’t want to use the oven? You can use a crockpot and cook on low for 4-5 hours without opening the lid. It follows the same recipe instruction.

Family-Approved: This dish is our family’s most-requested meal for winter. It’s not just a hit with us. But it’s also a crowd favorite—great for gatherings and potlucks.

Cowboy Casserole Recipe

There’s just something about a warm, cheesy, hearty casserole coming straight out of the oven that makes me feel all cozy inside during these colder months. 

The classic cowboy casserole is one of my favorites, and it’s super easy to customize which makes it even better.

Feel free to play around with flavors or add extra ingredients. 

For Base Layer:

• 1 pound ground beef (15% fat content recommended) 
• 1 teaspoon onion powder
• 2 cloves fresh garlic, chopped
• 1 can cream of mushroom soup (10.5 oz) 
• 1/2 cup whole milk 
• 1/3 cup sour cream 

Seasonings:

• 1 packet ranch seasoning 
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cumin

Add-ins:

• 1 can corn (frozen and drained)
• 1 can (400g) tinned tomatoes
• 1 can (4 oz) diced green chilies
• 6 slices bacon, cooked and crumbled
• 1 can (15 oz) baked beans

Toppings:

• 1 bag (32 oz) frozen tater tots
• 2 cups shredded cheese blend
• Sliced jalapeños (optional)
• Chopped chives or scallions (optional)

Step-by-Step Instructions

Step 1. Prepare the Base Layer

Toss the ground beef into a big pan on medium heat. Cook until the beef is browned, breaking it apart with a spatula as it cooks. Drain any excess fat. Once the beef is nearly cooked through, stir in 1 teaspoon onion powder and 2 cloves of chopped garlic. Cook for about 1–2 minutes until the garlic is fragrant. Add the ranch seasoning, ½ teaspoon black pepper, and ½ teaspoon ground cumin to the skillet. Mix thoroughly.

Step 2. Add the Creamy Mixture

Add the can of cream of mushroom soup, ½ cup whole milk, and 1/3 cup sour cream. Mix until the sauce is smooth and well combined with the beef.

Step 3. Mix in the Add-ins

After that, mix the can of corn (drained), diced green chilies, crumbled bacon, can of tomatoes, and baked beans to the meat mixture. Gently stir everything together. Allow the mixture to heat through for a few minutes so the flavors meld. Taste and adjust seasonings if necessary.

Step 4. Assemble the Casserole

Transfer the entire meat mixture into a 9×13-inch baking dish, spreading it out evenly. Arrange the frozen tater tots in a single, even layer over the top of the base. For best results, use the tater tots straight from the freezer. Evenly sprinkle the 2 cups shredded cheese blend over the tater tots. Optionally, top with sliced jalapeños if you like a bit more spice.

Step 5. Bake

Bake in the preheated oven for 40–45 minutes. Remember, the dish should be uncovered. The casserole is done when the tater tots are golden and crispy and the cheese is fully melted and bubbly.

Step 7. Garnish and Serve

Remove from the oven and sprinkle with chopped chives or scallions for a burst of fresh flavor. Let cool for 5-10 minutes before serving.

Substitutions & Variations

• Taco Seasoning: Add ½ tsp cumin, diced jalapeños, green chili peppers, or pico de gallo for extra flavor.
• Aromatics: Use chopped green chilies, garlic powder, oregano, or thyme for depth.
• Meat: Swap ground beef for brisket, turkey, sausage, bacon, chicken, venison, or plant-based options.
• Creamy Adjustments: Replace sour cream with ranch dip or use a gluten-free homemade cream soup.
• Cheese: Mix cheddar, mozzarella, or colby jack for gooeyness; top with extra cheese or bacon bits.
• Veggies: Add frozen veggies (corn, carrots, etc.) or hash browns for crunch. Toss in bell peppers or pico de gallo for freshness.

Storing & Reheating Tips

Prep the casserole ahead of time by assembling it up to a day before and storing it in the fridge.

Leftovers store well in an airtight container for 3–4 days or freeze for up to 3 months.

Nutritional Breakdown

Nutrient	Amount
Calories	563 kcal
Carbohydrates	44g
Protein	31g
Fat	34g
Saturated Fat	14g
Polyunsaturated Fat	7g
Monounsaturated Fat	15g
Trans Fat	0.5g
Cholesterol	130mg
Sodium	1170mg
Potassium	700mg
Fiber	5g
Sugar	7g

FAQs for Cowboy Casserole

Can I make this casserole ahead of time?

Yes, you can assemble it up to 24 hours in advance and refrigerate until ready to bake.

Can I use a slow cooker instead of the oven?

Yes, cook on low for 4-5 hours in a crockpot without opening the lid.

What can I substitute for ground beef?

You can use brisket, turkey, sausage, bacon, chicken, venison, or plant-based alternatives.

Final Thoughts

Start with the basic recipe, then make it your own. Add extra veggies or switch up the seasonings.

And if you do have leftovers, reheat them the next day. Which is a big if because trust me this casserole didn’t stand a chance of having leftovers—it was THAT good.