The ultimate comfort food is this one-pot tater tot hotdish, which combines crispy, pillowy tater tots with ground beef, cream of mushroom soup, green beans, and sweet corn.
| Cook Time: | 1 hr 10 mins |
| Active Time: | 20 mins |
| Cool Time: | 10 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil
- 2 cups chopped yellow onion
- 1 pound ground chuck beef (80% lean)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 2 cups frozen cut green beans, thawed
- 2 cups frozen sweet corn, thawed
- 1 ½ pounds frozen tater tots
- ¼ teaspoon seasoned salt (such as Lawry’s®)
- ½ cup shredded sharp Cheddar cheese
- 2 small scallions, thinly sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C)
- Set a large deep cast iron skillet over medium-high heat. Add olive oil and swirl to coat skillet evenly. Add onions to skillet in one even layer; top with ground beef, breaking it up into small pieces. Cook undisturbed until onions are translucent, about 2 minutes. Stir beef and onions until well combined, and cook until beef is cooked through and browned, stirring occasionally, 3 to 4 minutes longer.
- Reduce heat to medium. Season beef with garlic powder, onion powder, and black pepper. Cook, stirring often, for 1 more minute. Remove from heat. Add cream of mushroom soup, green beans, and corn; stir until well combined.
- Toss tater tots and seasoned salt in a bowl to combine. Arrange tater tots decoratively over beef mixture in the skillet, avoiding large gaps between tots.
- Bake in the preheated oven until tater tots are golden and crisp, about 1 hour. Sprinkle with cheese and scallions; cool 10 minutes before serving.
Reviews
I subbed one of the cream of mushroom for cream of celery (what I had on hand) and added an onion and mushroom soup mix packet for extra flavor. It was delicious!!!
I changed it from beef to chicken. I used 1 can of cream of mushroom and 2 cans of cream of chicken as a change from beef to chicken. I used one can of cream sweet corn instead of regular sweet corn. Left out scallions, onion, and regular corn,because of family tastes but still used the recommended onion powder. Very good. Alan
This recipe was very good for a base recipe! We like more spices so I put 2 tsp of garlic powder and 1 tsp of onion powder otherwise followed the directions except baking it in a 9×13 casserole dish! So good and great for picky kids.
Great recipe turned out great.