Cheesy Cowboy Cornbread Casserole (Print-Friendly Version)

Savory casserole with beef, beans, corn, cheese, and golden potato tots—comfort food perfect for weeknights.

# What You'll Need:

→ Main Components

01 - Nonstick cooking spray, for greasing
02 - 2 tablespoons canola oil
03 - 1 medium yellow onion, finely chopped (approximately 175 g)
04 - 680 g 90/10 lean ground beef
05 - 28 g taco seasoning mix
06 - 1 teaspoon garlic powder
07 - 0.5 teaspoon kosher salt
08 - 850 g canned pinto beans, drained and rinsed
09 - 570 g canned diced tomatoes with green chilies
10 - 150 g frozen corn kernels
11 - 120 g sour cream
12 - 225 g shredded Mexican-blend cheese, divided
13 - 910 g frozen potato tots

→ Garnish (Optional)

14 - Chopped fresh cilantro

# How to Make It:

01 - Preheat oven to 220°C. Lightly coat a 23×33 cm baking dish with nonstick spray.
02 - Heat canola oil in a large skillet over medium-high heat. Add chopped onion and sauté for about 4 minutes until softened.
03 - Add ground beef to the skillet. Cook, breaking up meat with a spoon, for 5–6 minutes until browned.
04 - Stir in taco seasoning, garlic powder, and kosher salt. Cook for 1 minute, stirring until fragrant.
05 - Mix in pinto beans, diced tomatoes with green chilies, and frozen corn kernels. Cook for 1 minute until well combined.
06 - Remove skillet from heat. Stir in sour cream and 60 g of shredded cheese, mixing until creamy and evenly distributed.
07 - Transfer beef mixture to prepared baking dish, spreading evenly. Sprinkle remaining 165 g shredded cheese over the top.
08 - Place frozen potato tots in a single, tight layer across the cheese-topped filling.
09 - Bake uncovered for 25–30 minutes until potato tots are golden and the filling is bubbling at the edges.
10 - Remove from oven and allow to cool slightly. Garnish with chopped cilantro if using.
11 - Serve warm with additional sour cream or hot sauce on the side as desired.

# Additional Tips:

01 - For advance preparation, assemble the casserole up to 24 hours ahead and refrigerate covered; bake just before serving.
02 - Substitute ground turkey or chicken as a leaner alternative.
03 - Intensify heat by adding diced jalapeños or a pinch of cayenne pepper to the filling.
04 - To adapt for vegetarians, omit beef and double the beans and vegetables.
05 - Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat at 175°C in the oven to restore crispness to the potato tots.

Return