Friday, January 27, 2012

Spicy Cowboy Casserole!

Spicy Cowboy Casserole




1 pound ground beef 
Purple onion; chopped {as much as you like}

1 Jalapeno; chopped/diced
1 Serrano Pepper; chopped/diced
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded {or as much or little as you like}
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots {I like extra crispy ones}

*You can let the tots sit out for an hour before using so they soften a bit if you don't think they will cook well frozen, or you can just use frozen*

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.





*~Note~* You can always prepare this the night before and stick it in the fridge overnight. Take it out about an hour before I wanted to bake it, just so it could come to room temperature a bit.





Crissy Rose

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