MEXICIAN COWBOY CASSEROLE

2 lbs. ground beef (I use 85/15)

1 package taco seasoning

1 cloves garlic, chopped (or 1/2 tsp garlic powder)

1 can (15.25oz) whole kernel corn

1 can condensed fiesta nacho cheese soup

2 cups cheddar cheese, shredded

1/2 cup milk

1/2 cup sour cream

1 bag (2lbs.) frozen tater tots (I like to use the flat ones, not the traditional tater tots)

Before I got ready to make this casserole, I let the tater tots sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they get more crunchy thawed.

In a large skillet cook the beef. Add in the taco seasoning and garlic.

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.

WHEN MAKING A 9X13 PAN

Grease a 9×13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots. Sprinkle with remaining 1 cup cheese and bake at 350 for 25–30 minutes, or until golden brown and crunchy.

WHEN MAKING AN 8X8 PAN

Put half the ingredients in a freezer bag and then assemble the rest in an 8x8 baking dish and bake as above.