Cowboy Casserole


1 1/2 pounds ground beef (I was 80/20)
1 medium onion chopped
3 garlic cloves, minced
1 can (15.25 oz ) kernel corn,m
1 can intense cream soup mushroom
2 cup  cheddar cheese
1/2 c milk
4 tsp sour cream
1 bag (30 oz) frozen taters (I used Ore-Ida Crispy Crowns)


Before I was ready to make this dish, I left Crispy Crowns on the counter to defrost for an hour or so. 

Cooking onions in am skillet to soft & translucent. Adding chopped garlic also cook for another minute. Add the meat and cook over medium heat until the pink color disappears. Strain the mix and putting it in bowl also set apart.

In a small bowl, combine soup, milk and sour cream. Whisk until smooth. Add it to the hamburger mixture and stir until combined. Add corn and a cup of cheddar cheese. Gently mix to blend.
Grease a 9" x 13" baking dish. Put half of the Crispy Crown on the bottom, pour the hamburger mixture over it and then put the other half of the Crispy Crown. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25-30 minutes, or until golden brown and crunchy.

Enjoy !