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Tips for Southwest Cowboy Casserole

If you grew up anywhere in the upper Midwest, you know tater tot hot dish, the beige, church-basement classic. This is that dish’s louder cousin who moved southwest and never looked back: smoky, chipotle-seasoned beef, a kick of roasted salsa, melty cheddar, and a crispy tot crust on the bottom that regular hot dish never bothers with. It’s quick, it’s cheap, and it disappears fast on a weeknight.

I usually build this one in my Le Creuset stoneware dish (or my Corningware), but honestly, a plain 9×13 or even a disposable foil pan works just fine, use whatever you’ve got. The one step I won’t skip: pre-baking the bottom layer of tots before the meat mixture goes on. It adds about 20 minutes, but it’s the difference between an actual crispy tot crust and a soggy mess.

The other thing that makes this one taste southwest instead of just “hot dish with a can of Rotel”: swapping the milk for a roasted red salsa (my own Salsa Roja works great, or grab a store-bought fire-roasted salsa) and seasoning the beef with cumin, smoked paprika, and a little chipotle powder. If your store carries canned fire-roasted corn, swap that in for the frozen corn for an extra hit of smokiness.

Don’t have Rotel? A regular can of diced tomatoes plus a diced jalapeño gets you close enough. Ground turkey or chicken swaps in fine for the beef too, just brown it the same way. Same goes for the beans, pinto or kidney work if black beans aren’t in the pantry. This one’s forgiving, use what you’ve got and it’ll still turn out.

A dollop of sour cream and some sliced green onion on top never hurts, and it’s hearty enough to stand on its own, no sides required. If you want to round it out, a simple side salad or some tortilla chips for scooping does the trick.

Leftovers keep in the fridge for about 4 days in a sealed container. Reheat in the oven at 350°F until warmed through, that’s what keeps the tots from turning rubbery, though the microwave works fine if you’re not picky about texture. It also freezes well before or after baking, just thaw it in the fridge overnight and give it a few extra minutes in the oven if it’s still cold in the middle.

Southwest Cowboy Casserole

This is what happens when tater tot hot dish heads southwest for the winter, chipotle-seasoned beef, roasted salsa, and melty cheddar turn a Midwest potluck classic into something with real kick and a little smoke. Quick, cheap, and worth the extra 20 minutes it takes to crisp up the bottom layer of tots.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Resting Time 5 minutes mins

Servings: 6

Course: Dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium yellow onion diced
• 1.5 lb ground beef
• 1 green bell pepper diced (or a mix of colors)
• 4 cloves garlic minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chipotle powder up to 1/2 tsp — less for just a hint of smoky flavor, more for a bigger hit of smoke and heat
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 can condensed cream of mushroom soup 10.5 oz, roasted garlic if available
• 1/2 cup roasted red salsa homemade (like my Salsa Roja) or store-bought fire-roasted
• 1 10 oz can can Rotel diced tomatoes with green chiles mild or hot
• 1 small can canned diced green chiles or chopped jalapenos
• 1 14.5 oz can black beans drained and rinsed
• 1/2 cup sour cream
• 1 12 oz bag frozen corn thawed (or canned regular, or canned fire-roasted corn for extra smokiness)
• 2 cups shredded cheddar or pepperjack cheese (for extra zest, if you prefer) divided
• 1 bag tater tots 30 oz, divided

Equipment

• 9×13 Baking Dish
• Large Skillet

Method

 

1. Preheat oven to 400 degrees F. Lightly grease a 9×13 baking dish.
2. Arrange half of the tater tots in a single, even layer across the bottom of the dish. Bake for 15-20 minutes, until golden and crispy.
3. While the tots bake, heat a large skillet over medium-high heat. Add the ground beef, onion, and bell pepper. Cook, breaking up the beef as you go, until browned and softened, about 8-10 minutes. Add the minced garlic and cook for another minute, until fragrant. Stir in the cumin, smoked paprika, chipotle powder, kosher salt, and black pepper, and cook for 30 seconds to a minute, until fragrant. Drain excess grease.
4. Stir in the cream of mushroom soup, roasted red salsa, Rotel with its juices, corn, black beans, sour cream, and half of the shredded cheese. If you want extra heat, stir in the additional can of diced green chiles or chopped jalapenos now. Mix until fully combined, then taste and add more salt if needed.
5. Reduce oven temperature to 350 degrees F.
6. Pour the meat mixture evenly over the pre-baked layer of tots.
7. Arrange the remaining tater tots over the meat mixture in a single layer.
8. Bake, uncovered, for 15 minutes.
9. Remove from the oven, sprinkle the remaining cheddar cheese over the top, and bake for another 20 minutes, or until the cheese is melted and the top layer of tots is crispy.
10. Let rest 5 minutes before serving.

Notes

Swapping the milk for a roasted red salsa (my own Salsa Roja or a store-bought fire-roasted salsa) and seasoning the beef with cumin, smoked paprika, and chipotle powder is what gives this one real Southwestern flavor instead of just “beige casserole with a can of Rotel.” Canned fire-roasted corn is another easy smoky swap if your store carries it.

The pre-baking step for the bottom layer of tots is optional but recommended, it keeps the bottom from turning to mush and gives the casserole an actual crispy crust.
No baking dish handy? A disposable foil pan works great and makes cleanup a non-issue.

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