Cowboy Casserole Recipe

Preheat the oven to 375 degrees Fahrenheit and spray a large 9×13-inch casserole dish with non-stick cooking spray.
Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart into smaller pieces as it cooks. Once cooked, use a slotted spoon to transfer the meat to a clean plate and set aside. Drain any grease from the skillet and discard.
Return the skillet to medium heat and melt the butter. Once melted, stir in the onions and green bell pepper and cook until softened, about five minutes. Stir in the garlic, paprika, salt, and black pepper, and continue to cook for about a minute more, stirring continuously.
Stir the corn, black beans, and Rotel into the veggies. Cook, stirring often, for about five minutes (reduce the heat if you notice any burning or sticking to the bottom of the skillet).
Remove from heat and stir in the sour cream, milk, and chicken broth.
Then stir in the cooked meat, mozzarella cheese, and 1 cup of the cheddar cheese until melted.
Transfer the creamy meat filling into the prepared casserole dish in an even layer and sprinkle with the remaining shredded cheddar cheese.
Arrange the tater tots over the top in a single layer. Bake, uncovered, for 40-45 minutes or until bubbly and the tots are golden and crispy.
Serve garnished with freshly chopped green onions plus a side of hot sauce or ketchup if desired.