Cowboy Casserole
Ingredients
2 pounds ground beef
2 tablespoons chili powder
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 yellow onion, finely diced
1 (14.5-ounce) can crushed tomatoes
1 1/2 cups low-sodium beef broth
1 cup corn
1 1/2 tablespoons cornstarch
1/4 cup sour cream
2 1/4 cups freshly grated cheddar cheese
1 (32-ounce) package of frozen tater tots
Directions
Preheat the oven to 375 degrees F and grease a 9×13 inch casserole dish.
Add chili powder, cumin, salt, pepper, and garlic powder to the ground beef in a large sauté pan over medium-high heat. Crumble the meat, combine the spices, and cook for 8-10 minutes, stirring often.
Using a slotted spoon, transfer the beef to a bowl. Set aside. Turn the heat off, and carefully spoon out most of the grease, leaving a thin layer.
Set heat back to medium-high, add in the diced onion and sauté for 3-4 minutes until softened.
Place the beef back into the pan, along with crushed tomatoes, corn, and beef broth. Bring to a simmer.
In a small bowl, combine the cornstarch with 2 tablespoons of water, and mix into the beef mixture. Simmer for 3-4 minutes until thickened. Turn the heat off and mix in the sour cream and 1 cup of cheddar cheese.
Add half of the tater tots to the casserole dish and pour over the beef mixture. Stir to combine. Top the dish with the remaining tater tots and bake, uncovered, for 25 minutes.
Top with the cheddar cheese and bake for another 10 minutes. Allow to slightly cool.
