Preheat your oven to 375°F (190°C) and lightly grease a 9 x 13 inch baking dish with cooking spray or butter.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the lean ground beef and pork sausage, cooking for about 6–8 minutes until browned.

Add the chopped yellow onion and green bell pepper to the skillet. Sauté for 4–5 minutes, then add minced garlic and cook for an additional 30–60 seconds.

Stir in chili powder, smoked paprika, ground cumin, oregano, salt, black pepper, and optional crushed red pepper flakes. Cook for 1 minute to toast the spices.

Gently stir in baked beans with their sauce, kidney beans, pinto beans, and diced tomatoes. Add thawed corn and mix well.

In a bowl, whisk together cream of mushroom soup, beef broth or water, barbecue sauce, tomato paste, Worcestershire sauce, and mustard until smooth. Pour into the skillet and stir until combined.

Allow the mixture to simmer over medium-low heat for about 5–7 minutes, adjusting seasonings as necessary.

Pour the cowboy mixture into the prepared baking dish, spreading evenly. Sprinkle shredded sharp cheddar and Monterey Jack cheeses over the top.

Arrange refrigerated biscuit dough or frozen tater tots on top of the cheese layer.

Bake for 25–30 minutes for biscuits or 30–35 minutes for tater tots, until golden and filling bubbles.

Let the casserole rest for 10–15 minutes before serving, allowing it to thicken.

Serve with optional garnishes like sour cream, green onions, jalapeños, or fresh herbs, and enjoy!