Thursday, September 19, 2013

Cowboy Lasagna

Last night's dinner was Cowboy Lasagna.  It was pretty good.  In fact, there weren't any leftovers.  None.  So that's testament to its tastiness.  I got the recipe from here on the Peppermint Mocha Mama blog.  We have food allergies in our household, so I omitted a couple of things like the ground mustard, but those were just spices.  To speed things up, I have included Peppermint Mocha Mama's recipe here on my blog.  For clarification, this is NOT my recipe or my photo.  Stop by her blog and check it out.

Cowboy Lasagna


1. 1 lb of ground beef
2. Minced onions - 4 tbsp
3. Worcestershire sauce - generous sprinkling
4. Parsley - roughly 3 tbsp, divided
5. One can of tomato soup - 10 3/4 ozs
6. One can of corn - 15.25 ozs
7. Dried ground mustard - 3 tbsp
8. One package of tater tots - 32 ozs
9. Salt and Pepper to taste
10. Mozzarella cheese - roughly 4 cups


1. Brown ground beef with spices - drain. Add can of soup and can of corn, simmer for about 10 minutes.
2. In a greased 9x13 baking dish, arrange tator tots in single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
3. Place in a 350F oven for 30 minutes. Let stand for 5 minutes before serving.

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