Cowboy Casserole (One-Pan + Customizable)

Cowboy Casserole aerial in skillet with spoon.

Cowboy Casserole (One-Pan + Customizable)

Cowboy Casserole is a hearty, one-pan dinner recipe featuring creamy ground beef and black beans topped with a layer of cheesy, crispy tater tots! Customize it to your liking with your favorite veggies or add-ins.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 493kcal

Author Samantha Skaggs

Equipment

Large Skillet (12-inch)

Ingredients

1 pound lean ground beef OR ground turkey
2 cloves garlic minced
Salt & freshly ground black pepper to taste
2 tablespoons all-purpose flour
1 cup sour cream OR plain Greek yogurt
½ cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon onion powder
1 (15-ounce) can black beans, drained
1 ½ cups shredded sharp cheddar cheese DIVIDED
1 (16-ounce) bag frozen tater tots

Instructions

Arrange rack in center position and preheat oven to 425°F.
Set a deep, oven-safe, 12-inch skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another minute or two until fragrant. Turn off the heat, drain the grease from the meat, and season with salt and pepper, to taste.
Sprinkle the flour over the cooked ground beef and stir to combine. Add the sour cream/Greek yogurt, beef broth, Worcestershire sauce, garlic powder, onion powder, and beans. Stir to combine and simmer over medium-low heat for a few minutes, stirring occasionally. Adjust the seasonings, to taste, and fold in 1 cup of the cheese.
Using a spatula, scrape the edges of the skillet clean and smooth into an even layer. Sprinkle with the remaining ½ cup cheese. Arrange the frozen tater tots in a single layer on top. Bake for 25 to 30 minutes or until the cheese is melted and the tater tots are browned.

Notes

I end up adding about ½ teaspoon salt to this recipe, but you may add more or less depending on your preferences.
I tested this recipe with both sour cream and Greek yogurt (whole milk and fat-free). All of these options worked equally well, but the flavor is obviously slightly altered depending on which you choose to use. Alternatively, you can use a combo of half sour cream and half Greek yogurt.
I typically use water + Organic Beef Better Than Bouillon rather than opening up a carton of beef broth, since it's such a small amount.
The reason for scraping the edges of the skillet clean before putting it in the oven is because any residue will end up getting baked onto the skillet, so removing as much of it as possible ahead of time makes clean-up easier later.
If you wish, you can transfer the ground beef mixture into a greased 9- by 13-inch baking dish, top with tater tots and cheese, and then bake as directed (instead of baking directly in the skillet).

CUSTOMIZATIONS: This recipe is very customizable by incorporating your favorite veggies or add-ins.

Sauté diced onions and/or bell peppers, sliced mushrooms, grated/matchstick/diced carrots, shredded zucchini, or other veggies in some olive oil until tender. Push them to the edges of the skillet (or temporarily transfer to another plate) before adding the ground beef and cooking as directed.
Ideas to stir in at the same time as the canned beans: 1 cup frozen corn, 1 (14.5-ounce) drained can of diced fire-roasted tomatoes, 1 (10-ounce) can of diced tomatoes with green chiles (AKA, Rotel), 1 (4-ounce) can of diced green chiles, 1 (4-ounce) can of drained sliced black olives.
You can opt to change the types of beans you use or omit them altogether.
Feel free to change up the type of shredded cheese that you use. A Mexican blend, Monterey jack, or pepper jack are a few ideas.
For a taco twist on this Cowboy Casserole, stir 3 tablespoons homemade taco seasoning (or 1 store-bought packet) into the sour cream/Greek yogurt in place of the Worcestershire, beef bouillon, garlic powder, and onion powder.

Nutrition