Kowboy Kasserole recipe Kountry Boys Bacon

Kowboy Casserole

A Tex-Mex take on the classic tater tot casserole, this dish will be gone before you know it. We recommend using Hot Rotel if you like a lot of spice — and don’t skimp on the cheddar cheese!

Difficulty: Easy

Prep: 30 minutes

Cook: 50 minutes

Total: 80 minutes

Serves: 4


1 package Kountry Boys Original Bacon, cut into 1/2 strips

1 yellow onion, diced

1 lb. ground beef

1 (1-oz.) package taco seasoning

1 (15-oz.) can black beans, drained

1 (15-oz.) can pinto beans, drained

1 can Rotel tomatoes, drained

1 (7-oz.) can chipotle peppers in adobo sauce, peppers diced

¼ cup sour cream

1 cup shredded Mexican blend cheese

1 cup frozen corn

1 (32-oz.) bag frozen tater tots


Preheat oven to 350 degrees.

In a large skillet, cook bacon over medium heat until most of the fat has rendered. Drain all but 1 to 2 tbsp of bacon fat. Save or discard excess.

Add onion and cook until soft and translucent, about 4 minutes.

Add ground beef and cook, breaking into bite-sized pieces with a spoon, until evenly browned. Add taco seasoning and stir to incorporate.

Add black beans, pinto beans, Rotel, chipotle peppers and sauce, sour cream and ½ cup cheese to skillet. Cook until the liquid reduces slightly, about 5 minutes. Stir in frozen corn.

Transfer to a greased 9” x 13” casserole dish.

Arrange frozen tater tots in a single layer on top of casserole. Cover with a lid or aluminum foil and bake for 30 minutes.

Remove foil, sprinkle remaining ½ cup cheese over casserole, and bake for another 20 minutes, or until the filling is bubbling and the tater tots are crispy.