HOTDISH RECIPES WITH GROUND BEEF RECIPES

Name: Tater Tot Hotdish
Prep time: 15 min
Total time: 1 h 10 min
Yield: 8-10
Ingredients: 2 tbsp. vegetable oil; 1 onion, diced; 1 1/2 lb. ground beef; 1 tsp. garlic powder; Kosher salt; Freshly ground black pepper; 2 c. frozen cut green beans, thawed and drained; 1 c. frozen corn, thawed and drained; 2 cans cream of mushroom soup; 1 (32-oz.) package tater tots, thawed

BEST TATER TOT HOTDISH RECIPE - HOW TO MAKE ... - DELISH.COM

Best Tater Tot Hotdish Recipe - How To Make ... - Delish.com image

If you're not from Minnesota, you've probably never heard of hotdish. It's time to broaden your horizons and give this tater tot topped comfort food a try. It's super easy to make and perfect for a cold winters night. You'll soon see why Minnesotans are obsessed with it.

Provided by Candace Braun Davison

Categories Thanksgiving side dish

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8-10

Number Of Ingredients 10

Ingredients

2 tbsp. vegetable oil
1 onion, diced
1 1/2 lb. ground beef
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
2 c. frozen cut green beans, thawed and drained
1 c. frozen corn, thawed and drained
2 cans cream of mushroom soup
1 (32-oz.) package tater tots, thawed

Steps:

Preheat oven to 350°. In a medium skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add ground beef, garlic powder, salt, and pepper and cook until meat is no longer pink, about 6 minutes. Drain any excess grease and pour mixture into a 9"-x-13" baking dish. Combine vegetables in an even layer on top, then cover with soup. Place a layer of tater tots on top. Bake until bubbly and the tots are a warm golden brown, 53 to 55 minutes.

BUSY DAY HOTDISH RECIPE | MOLLY YEH | FOOD NETWORK

Busy Day Hotdish Recipe | Molly Yeh | Food Network image

Provided by Molly Yeh

Categories main-dish

Total Time 1 hours 25 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter, plus more for the baking dish
2 pounds ground beef (93 percent lean)
Kosher salt and freshly ground black pepper
1 large red bell pepper, chopped
1 bunch scallions (about 6), chopped
2 teaspoons paprika
1 cup frozen corn, thawed
1/3 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons chopped fresh Italian parsley
1 tablespoon Dijon mustard
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh thyme
One 1-pound bag frozen seasoned curly fries
2 cups shredded Swiss cheese

Steps:

Preheat the oven to 400 degrees F. Butter a 9-by-13-inch glass or ceramic baking dish.
Heat a medium Dutch oven over medium heat. Add the butter, and once it melts, add the beef and sprinkle with 1 teaspoon salt. Cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add the bell pepper and scallions (saving a handful of the greens for garnish) and cook until the vegetables begin to wilt, 2 to 3 minutes. Add the paprika and several grinds of pepper, then stir to coat the beef in the spices. Stir in the corn.
Sprinkle the flour over the beef and stir to incorporate. Cook and stir until the flour begins to toast, about 2 minutes. Add the broth and cream gradually while stirring. Bring to a simmer and cook until the sauce thickens, 3 to 4 minutes. Stir in the parsley, mustard, dill and thyme. Pour the mixture into the prepared baking dish. Arrange the curly fries in a tight layer over the top. Sprinkle with the cheese. Bake until the cheese and fries are crispy and the sauce is bubbly, about 40 minutes. Sprinkle with the reserved scallion greens and serve hot.

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