Cowpoke Casserole

I found two recipes that had the same similar concept and similar ingredients but they were both completely different. I loved the idea of both of them so I took what I liked about each recipe and combined them together. What came of the two was an incredible recipe that my entire family loved.

The recipe calls for a 9×13 pan which is normally way too much food for us and always means a ton of leftovers. I debated half-ing the recipe but then I thought it would became a pain with too many half cans to worry with. I decided to make the entire recipe, and thank goodness I did. By the time dinner was over there was about 1/8th of the pan left over. I was stunned, but yes it was that good!

We all loved this recipe and I can easily see it being on our menu again and again. It’s easy, dirt cheap and delicious!

  • 1 lb. of ground beef
  • 4 tbsp. dry minced onions
  • 1 can cream of mushroom soup
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • 1 can Rotel (I used mild) do not drain
  • Tater tots – 32 oz. (leave frozen)
  • Cheddar cheese – 2 cups


  1. Brown ground beef then drain the grease off (Before you add the spices)
  2. Add diced onions, cumin, garlic powder and salt and pepper. Cook until the onions are soft.
  3. Add, soup and Rotel tomatoes, then mix together well
  4. In the bottom of a greased 9×13 pan add bag of tatar tots in one single layer you may not need the entire bag, then top with 1 cup of the cheese.
  5. Then on top of the tots and cheese add burger mixture then top with remaining cheese
  6. Place in a 350F oven for 30 -45 minutes.  Let stand for 5 minutes before serving.

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