Cowboy Casserole
This hearty cowboy casserole is comfort food at its best with a creamy filling and crispy tots.
thick-cut bacon, chopped
2
slices
chopped yellow onion
1
cup
chopped red bell pepper
1
cup
ground sirloin
1
pound
hot pork country sausage (such as Jimmy Dean)
8
ounces
chopped garlic
2
teaspoons
condensed cream of mushroom soup (such as Campbell's®)
1
(10.75 ounce) can 
whole milk
½
cup
sour cream
¼
cup
kosher salt
½
teaspoon
black pepper
½
teaspoon
frozen corn kernels
1
cup
shredded extra-sharp Cheddar cheese, divided
1 ½
cups
frozen tater tots
1
(32 ounce) package
chopped fresh flat-leaf parsley
2
tablespoons
 Preheat the oven to 375 degrees F (190 degrees C) with a rack in the center position.
  Heat a large cast-iron skillet over medium. Add bacon and cook, stirring often, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate with a slotted spoon, reserving 2 tablespoons of the drippings.
  Add onion and bell pepper to drippings in skillet; cook, stirring occasionally, until softened, about 4 minutes. Increase heat to medium-high and add ground beef and sausage. Cook, stirring, until beef is crumbly, browned, and no longer pink, 6 to 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and drain fat, if desired. Stir in soup, milk, sour cream, salt, and black pepper. Stir in corn, bacon, and 1/2 cup of the cheese.
  Sprinkle top evenly with remaining 1 cup cheese and arrange tots in concentric circles over cheese layer (there will be about 1 1/2 cups tots leftover; reserve for another use).
  Bake in the preheated oven until top is golden brown and beef mixture is bubbly, about 35 minutes. Let sit for 5 minutes before serving. Sprinkle with parsley and serve hot.
