This is probably one of our favorite dinners. I always keep a bag of tater tots in the freezer, but I couldn’t tell you the last time we ate them as just tater tots – it has easily been a few years. I buy them just to top this awesome, comforting (and easy!) hotdish. It is beefy and creamy and potato-y and a little bit cheesy. Even the toddler cleans her plate… for the most part… she still picks out anything that’s green. The leftovers are also delicious – if there are any! I hope you enjoy my version of this hotdish as much as we do.
Tater Tot Hotdish
1 pound ground beef
1/2 cup onion, chopped
1 can (10.75 oz) condensed cream of mushroom soup
1/2 cup sour cream
1/2 cup milk
1/2 TBSP Montreal Steak seasoning*
2 cups frozen mixed vegetables
1 (32 ounce) bag tater tots (or crowns)
1 cup cheddar cheese
Preheat oven to 375 degrees.
Brown ground beef and onion in a skillet over medium-high heat, drain off fat and return to the skillet.
Mix in the condensed soup, sour cream, milk, and Montreal steak seasoning. Once combined, spread the mixture into a greased 9×13 baking dish. Layer the frozen mixed vegetables on top of the meat mixture, then top with the tater tots.
Bake for 40-45 minutes until filling is bubbly and tater tots are crispy.
Top with the cheddar cheese and return to oven. Bake for about 5 more minutes, until cheese is just melted.
Let stand about 5 minutes before serving.
Makes 6 servings.
*If you don’t have Montreal Steak seasoning substitute salt, pepper, and garlic powder to taste.
This recipe also freezes very well – just assemble it and, rather than bake, wrap tightly with plastic wrap then foil, label it, and stick it in the freezer. If you don’t usually have cheese on hand (being in Wisconsin I can’t even imagine not having cheese on hand) be sure to put the cheese for the topping in a baggie and freeze along with the hotdish (I’d probably stick it between the plastic wrap and foil layers, but that’s just me). Increase initial baking time by about 10 minutes if baking from frozen.
(updated photo on 05/07/2016)