So, this dinner was supposed to be entirely different.  Well, it was supposed to be a Cowboy Lasagna like at Peppermint Mocha Mama.blogspot.com.  The problem was I started reading the reviews.  Many said it needed more flavor, the tater tots were mushy not crispy, it used canned tomato soup which I don’t use.  So, what was I to do?  Try and fix it to what my family will like.

Verdict:

This was a good casserole.  Everyone liked it, it was flavorful and they took it for lunch the next day.  But, it definitely did not have the lasagna feel I was hoping for.  I think next time to change it to all mozzarella cheese and use homemade tomato sauce. So, I am calling this a casserole not a lasagna.

But the jury is still out on the potatoes.  They definitely added to the dish but I think they may need to go on top next time.  To combat the mushiness that others reported in the original recipe I tried cooking the tater tots first.  They were crispy when I put them in the casserole but you add stuff over it they get a bit soft.

I served this with a side salad and green beans.

Cowboy Casserole (plated)

Ingredients:

• 1 1/2 lbs. ground beef
• 1 diced onion
• 1 tsp minced garlic
• salt and pepper
• 1 (15 oz.) can of corn, drained
• 1 (15 oz.) can of petite diced tomatoes, drained
• 2 TBSP Worcestershire sauce, more or less to taste!
• 1 (32 oz.) package of Tater Tots
• 3 cups of shredded cheese – I used a blend of mozzarella, Colby jack and sharp cheddar

Directions:

1. Brown Tater Tots according to directions on package.
2. While Tater Tots are cooking brown ground beef and onions.  When beef is done drain any fat from the bottom of your pan.
3. Add garlic, tomatoes, salt, pepper, and Worcestershire to meat mixture and heat through stirring often.  Taste for balance of flavor and add more spices as needed.
4. Once Tater Tots are done lower the heat of the oven to 350 degrees.  Layer the Tater Tots in a 13 x 9 casserole dish.
5. Cover the Tater Tots with 1/2 of the shredded cheese.  Pour the meat mixture over the cheese.  Spread the corn over the meat mixture.
6. Cover the top of the entire dish with the remaining cheese.
7. Bake for 30-35 minutes until heated through.
8. Allow to sit 3-5 minutes before serving.