Description
A hearty, comforting casserole with creamy ground beef, vegetables, melted cheese, and crispy tater tots—perfect for a crowd-pleasing weeknight dinner.
Ingredients
- 32 ounces frozen tater tots
- 1 pound ground beef
- ½ medium yellow onion, diced
- 10 ounces Rotel tomatoes, not drained
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 cup sour cream
- 10.5 ounces condensed cream of mushroom soup, undiluted
- 15.25 ounces whole kernel corn, drained
- 1½ cups shredded Colby and Monterey Jack cheese, divided
- 1 tablespoon chopped chives
Instructions
- Preheat oven to 375°F and lightly coat a 9×13-inch baking dish with cooking spray.
- Spread tater tots in the dish and bake for 8 minutes. Remove tots into a bowl and raise oven to 425°F.
- In a skillet over medium heat, cook ground beef and onions until beef is no longer pink and onions are tender.
- Stir in Rotel, garlic powder, onion powder, and black pepper. Cook until liquid reduces, about 8 minutes.
- Remove from heat, then mix in sour cream, cream of mushroom soup, corn, and ½ cup cheese until smooth.
- Pour beef mixture into the baking dish and spread evenly. Sprinkle another ½ cup cheese over top.
- Arrange the tater tots on top and press lightly. Sprinkle final ½ cup cheese over the tots.
- Scatter chopped chives on top.
- Cover with foil and bake at 425°F for 20 minutes, then uncover and bake 5–10 more minutes until golden and bubbly.
- Remove from oven and let rest briefly before serving.
Notes
- Add beans or extra veggies to customize the dish.
- Can be made with ground turkey or chicken.
- Swap cheese for a spicier variety like pepper jack.
- Make-ahead friendly and freezes well.
- Reheat individual portions in microwave or larger ones in oven.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 940mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
