Description

Cheesy One Pot Cowboy Casserole is a hearty, flavorful dish combining spiced ground beef, chorizo, black beans, corn, and chilies, topped with melted cheeses and crispy tater tots. Baked to golden perfection and served with a zesty whipped avocado and sour cream, this casserole is perfect for a comforting family meal.

Ingredients

Scale

Base Ingredients

1 tablespoon olive oil
1 onion, diced
1 teaspoon salt (plus extra for seasoning)
2oz/50g chorizo, diced
1/3 cup pickled jalapeños, chopped (or 2 fresh jalapeños)
2 garlic cloves, crushed

Spices

1 teaspoon chili powder (plus 2 teaspoons for garnish)
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons dried oregano
Black pepper, to taste

Main Casserole Components

1lb/500g ground beef
2 cans crushed tomatoes (14.5oz/400g each)
1 can black beans, drained (14.5oz/400g)
1 cup corn (fresh, frozen, or canned)
Handful fresh cilantro, chopped
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
Tater tots (quantity enough to cover the casserole top, approx. 2-3 cups or 500g)

Whipped Avocado Topping

1 large ripe avocado
A handful cilantro, chopped
1 lime, juiced
1/2 teaspoon salt

Additional Toppings

1/4 cup sour cream

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Instructions

Cook the onion and chorizo: Heat a large, high-sided ovenproof skillet or pan over medium-high heat with 1 tablespoon olive oil. Add the diced onion, diced chorizo, and 1 teaspoon salt. Stir and cook for a few minutes until the onion softens and the chorizo releases its flavorful oil.
Add the spices: Mix in chopped pickled jalapeños, 1 teaspoon chili powder, ground cumin, smoked paprika, dried oregano, crushed garlic, and black pepper. Stir together and cook for an additional 2 minutes to release the spices’ aroma.
Cook the beef: Add the ground beef to the pan and break it up with a spatula or wooden spoon. Continue cooking and stirring occasionally until the beef is fully browned, about 5 minutes.
Add the tomatoes, beans, and corn: Pour in the crushed tomatoes, drained black beans, corn, and 3/4 cup water (using the empty tomato can to measure and rinse). Stir well and bring to a simmer. Reduce heat and simmer gently for about 10 minutes to thicken the sauce.
Arrange the tater tots: Taste and adjust seasoning with salt and pepper as needed. Scatter half of the shredded cheddar and mozzarella cheese evenly over the chili mixture. Arrange the tater tots on top of the cheese layer in a circular or rustic pattern.
Bake the casserole: Sprinkle the remaining cheese on top of the tater tots. Transfer the skillet to the preheated oven at 430°F (220°C) and bake for 25 to 30 minutes until the tater tots are golden brown and the chili mixture is bubbling.
Make the whipped avocado: While baking, scoop the avocado flesh into a small bowl. Add lime juice, chopped cilantro, and 1/2 teaspoon salt. Mash with a fork until creamy and season to taste with more salt or lime if needed. Set aside.
Garnish and serve: Remove the casserole from the oven. Dollop sour cream on top followed by spoonfuls of whipped avocado. Sprinkle extra cilantro and chili powder garnish. Serve hot for a satisfying meal.

Notes

For extra heat, add more fresh jalapeños or increase chili powder.
Use an ovenproof skillet or transfer mixture to a casserole dish if needed.
Tater tots quantity can be adjusted based on preference; ensure enough to cover the surface.
Fresh cilantro adds brightness, but can be omitted if unavailable.
Leftovers reheat well in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American Southwestern