Cowboy Cornbread Bake (Printer-Friendly Layout)

Crave-worthy bake packed with beef, beans, corn, oozy cheese, and crispy tater tots — total feel-good food for busy nights.

# Ingredients You'll Need:

→ Main Components

01 - 910 g frozen potato tots
02 - 225 g shredded Mexican-blend cheese, divided
03 - 120 g sour cream
04 - 150 g frozen corn kernels
05 - 570 g canned diced tomatoes with green chilies
06 - 850 g canned pinto beans, drained and washed
07 - 0.5 teaspoon kosher salt
08 - 1 teaspoon garlic powder
09 - 28 g taco seasoning mix
10 - 680 g 90/10 lean ground beef
11 - 1 medium yellow onion, chopped nice and fine (about 175 g)
12 - 2 tablespoons canola oil
13 - Nonstick spray, just enough to coat

→ Garnish (Optional)

14 - Fresh cilantro, chopped

# Step-by-Step Instructions:

01 - Dish up your hot bake, then load on extra hot sauce or a big spoonful of sour cream if you want.
02 - Take the dish from the oven and let it cool off a little. Top with fresh cilantro if you’re feeling fancy.
03 - Slide the whole thing in and bake uncovered, about 25 to 30 minutes. Potato tops should be crunchy brown and the inside bubbling at the edges.
04 - Arrange your potato tots right on top of the cheesy layer. Keep them snug and just one layer.
05 - Move beef filling into your ready pan and spread it out. Sprinkle on the last 165 g of shredded cheese.
06 - Take the pan off the heat. Add sour cream and 60 g of cheese, mix till everything looks smooth and creamy.
07 - Toss in pinto beans, diced tomatoes with chilies, and corn kernels. Let that hang out for a minute while you mix it all together.
08 - Sprinkle on garlic powder, salt, and taco seasoning. Stir for about a minute until it smells awesome.
09 - Drop in ground beef. Cook and stir, break up any big bits, and let it cook about 5 or 6 minutes till it turns brown.
10 - Pour in two spoonfuls of oil and heat up your big skillet over medium-high. Toss in chopped onion and cook for about four minutes until it gets soft.
11 - Fire up your oven to 220°C. Coat a 23×33 cm baking tray or dish with nonstick spray, set it aside.

# Extra Tips and Tricks:

01 - Put everything together up to a day ahead, cover, and keep cold in the fridge. Just bake it off before you're ready to dig in.
02 - You can swap the beef for turkey or chicken if you're after a lighter option.
03 - Like it spicy? Throw in some jalapeño or a dash of cayenne to turn up the heat.
04 - Want to go meatless? Skip the beef and add double the beans and veggies instead.
05 - Leftovers? Pop them in a sealed container for up to 4 days in the fridge. Bake again at 175°C to get the tots crispy again.

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