Cowboy Casserole (Bowls)

Cowboy Casserole (Bowls)

1 1/2 lbs ground beef

1 Medium onion - chopped

3 Cloves garlic - chopped

1 can (15 oz) whole kernel corn

1 can condensed cream of mushroom soup

2 cups cheddar cheese - shredded

1/2 cup Milk

4 Tablespoons Sour Cream

1 Bag (30oz) frozen tator tots - thawed

- In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place in a large bowl and set aside.

- In a small bowl combing the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of shredded cheddar cheese. Gently mix to combine.

- Grease a 9x13 inch baking pan. Layer half of the tator tots on the bottom, pour the hamburger mixture, then layer with more tator tots. Sprinkle with remaining cheese.

- Bake at 350*F for 25-30 mins until golden brown and crunchy.

*How we make the bowls:

We fry the tator tots. We do not mix corn or cheese into the hamburger mixture.

- Put tots in the bottom of our bowls, layer with meat mixture, corn, and cheese. A couple of us like to add green beans as well. *I will try to remember to add photos the next time we make Cowboy Casserole Bowls!