*Cowboy or Cowgirl Casserole*

First off I wanted to say sorry I have been so MIA lately.  I kind of put my blog and checking other blogs and really reading any blogs on hold for awhile while I concentrated on the Summer with my kids and while I started up my YouTube Beauty Channel.  I have also been on a diet that doesn't allow for pretty much any food but a specific purchased food from the Doctor so cooking is hard for me, but I have gotten back into just cooking for my family and having willpower to eat what I should be eating! So, I'm going to get better at posting.  Here is an old classic Tater tot casserole.  I never had this as a child so I don't know, but everyone tells me this is the same thing.

 Brown the meat, with the already cooked onion and garlic

 lay the tater tots on the greased pan...

 add meat mixture to soup and sour cream, add corn..

 spread over the tater tots

Cowboy Casserole
adapted from a recipe at Taste of Home

1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream(I used plain greek yogurt)
1 bag (30 oz) frozen 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 wouldn't cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

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.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.