EVERYONE WANTS SECONDS OF GRANDMA’S MEAT AND TATER HOTDISH
A comforting Midwestern tater tot hotdish made with seasoned ground beef, mixed vegetables, creamy mushroom soup and a golden tater tot topping — a family favorite that’s easy to assemble and bakes to bubbly perfection.
1.5cupshredded cheddar cheesereserve 1/2 cup for topping if desired
24ouncefrozen tater totsabout one 24 oz bag
1teaspoonsalt
0.5teaspoonblack pepper
Instructions
Preparation Steps
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet over medium-high heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink, breaking it up as it cooks. Drain any excess fat.
Stir the frozen mixed vegetables into the cooked beef. Add the cream of mushroom soup, milk and sour cream; mix until combined and heated through. Season with salt and black pepper.
Fold in 1 cup of shredded cheddar cheese into the beef mixture, then spread the mixture evenly into the prepared baking dish.
Arrange the frozen tater tots in a single layer over the beef mixture. Sprinkle the reserved 1/2 cup cheddar cheese over the tater tots if using.
Bake in the preheated oven for 30 to 40 minutes, or until the tater tots are golden brown and the hotdish is bubbling around the edges.
Let the hotdish rest for 5 minutes before serving. Spoon onto plates and enjoy warm.
Notes
For a lighter version, substitute ground turkey and use reduced-fat cheese and condensed soup. Leftovers keep well in the refrigerator for 3 days and reheat in the oven for best texture.