One of my family’s favorite dinners during Alaska’s lengthy winters is a warm, hearty caldo gallego. Our preferred accompaniment is chewy Cuban bread.
| Cook Time: | 55 mins |
| Active Time: | 20 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
Ingredients
- 2 slices thick-cut bacon, chopped
- 1 cup chopped yellow onion
- 1 cup chopped red bell pepper
- 1 pound ground sirloin
- 8 ounces hot pork country sausage (such as Jimmy Dean)
- 2 teaspoons chopped garlic
- 1 (10.75 ounce) can condensed cream of mushroom soup (such as Campbell’s®)
- ½ cup whole milk
- ¼ cup sour cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup frozen corn kernels
- 1 ½ cups shredded extra-sharp Cheddar cheese, divided
- 1 (32 ounce) package frozen tater tots
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- 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.
Nutrition Facts
| Calories | 730 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 4 g |
| Protein | 38 g |
| Saturated Fat | 18 g |
| Sodium | 1355 mg |
| Sugars | 6 g |
| Fat | 46 g |
| Unsaturated Fat | 0 g |
Reviews
So good! So filling you only need a small portion which means we had leftovers. The kids have asked for this to be added to our weekly rotation – maybe I’ll make it once a month!
This was gobbled up by the whole family!
We really liked this!! I am so accustomed to MY tater tot hotdish and this is….not that! But it IS really good! While I normally have Jimmy Deans hot sausage on standby in my freezer, I only had regular today. I think Hot would have been better. While I had some bacon, pre-cooked, baked and leftover from a previous meal, I don’t think you need it here. I only added because I had a few slices leftover. This also means I didn’t have bacon fat and used a TBLS of olive oil – beginning at step 3 (skipping step 2). Good enough to make again and mix-up the hotdish rotation! Thank you Julia Levy!
A little more labor intensive than I thought but very good
My family really enjoyed this. Did make 2 changes, I couldn’t find county sausage, so I used sweet Italian. Gave it a nice flavor. And I substituted of celery soup for the cream of mushroom. (can’t eat mushrooms). Will be making this again.
I liked it a lot! My daughter doesn’t like bacon and she ate her entire plate. I used mixed veggies because my daughter doesn’t like peas.