TATER CASSEROLE RECIPES

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TATER TACO CASSEROLE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Tater Taco Casserole Recipe: How to Make It - Taste of Home image

"Our family lives and works on a ranch," remarks Ronna Lewis from Plains, Kansas. "I like to fix this nicely seasoned casserole ahead of time and freeze it for later use. It's good with a tossed salad or nacho chips and dip."

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 7

2 pounds ground beef
1/4 cup chopped onion
1 envelope taco seasoning
2/3 cup water
1 can (11 ounces) whole kernel corn, drained
1 can (11 ounces) condensed fiesta nacho cheese soup, undiluted
1 package (32 ounces) frozen Tater Tots

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Simmer, uncovered, for 5 minutes. Stir in corn and soup., Transfer to a greased 13-in. x 9-in. baking dish. Arrange Tater Tots in a single layer over the top. Bake, uncovered, at 350° for 30-35 minutes or until potatoes are crispy and golden brown.

Nutrition Facts : Calories 461 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 1307mg sodium, CarbohydrateContent 40g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 25g protein.

COWBOY TATER TOT CASSEROLE RECIPE - HOW TO MAKE COWBOY ...



Cowboy Tater Tot Casserole Recipe - How to Make Cowboy ... image

With a creamy beef filling and a cheesy tater tot topping, this one-skillet dinner is sure to make a regular appearance in your regular weeknight rotation.

Provided by THEPIONEERWOMAN.COM

Categories     Father's Day    weeknight meals    winter    comfort food    dinner    main dish    meat

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 14

4

strips of bacon (about 3 oz.)

1/2

yellow onion, chopped

2

cloves garlic, chopped

1 lb.

ground sirloin

1

10.75 oz can cream of mushroom soup

3/4 c.

milk

1/2 tsp.

salt

3/4 tsp.

ground black pepper, divided

3 c.

baby spinach, roughly chopped

1 c.

frozen corn

8 oz.

shredded cheddar or Colby jack cheese

1

32 oz bag of tater tots

1/4 c.

grated parmesan cheese 

Chopped chives or scallions, for garnish 

Steps:

  • Preheat the oven to 375 degrees. Remove the tater tots from the freezer to let them thaw slightly while you prepare the filling. Heat a large skillet over medium heat. Add the bacon and cook until golden brown and extra crispy, 6-8 minutes. Remove to a paper towel lined plate and leave the grease in the skillet. Set all of the bacon aside for topping later.  Add the onion to the skillet and cook until slightly softened, about 4 minutes. Add the garlic and cook 1 more minute. Add the ground beef and break into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Drain off excess fat or liquid, if you like. Remove skillet from the heat. Stir in the soup, milk, salt and ½ teaspoon black pepper and mix until smooth. Fold in the spinach to wilt slightly, then the corn. Sprinkle the cheddar cheese evenly over the top of the casserole. Place the tater tots on top in a single layer, arranging them in concentric circles (or just toss them on and push them very close together.) Sprinkle the top with parmesan cheese and the additional 1/4 teaspoon of black pepper.  Bake 30-35 minutes until the tater tots are golden. Remove from the oven and crumble the cooked bacon over top. Let rest 5 minutes. Top with chopped chives or scallions and serve.  

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With a creamy beef filling and a cheesy tater tot topping, this one-skillet dinner is sure to make a regular appearance in your regular weeknight rotation.
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  • Preheat the oven to 375 degrees. Remove the tater tots from the freezer to let them thaw slightly while you prepare the filling. Heat a large skillet over medium heat. Add the bacon and cook until golden brown and extra crispy, 6-8 minutes. Remove to a paper towel lined plate and leave the grease in the skillet. Set all of the bacon aside for topping later.  Add the onion to the skillet and cook until slightly softened, about 4 minutes. Add the garlic and cook 1 more minute. Add the ground beef and break into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Drain off excess fat or liquid, if you like. Remove skillet from the heat. Stir in the soup, milk, salt and ½ teaspoon black pepper and mix until smooth. Fold in the spinach to wilt slightly, then the corn. Sprinkle the cheddar cheese evenly over the top of the casserole. Place the tater tots on top in a single layer, arranging them in concentric circles (or just toss them on and push them very close together.) Sprinkle the top with parmesan cheese and the additional 1/4 teaspoon of black pepper.  Bake 30-35 minutes until the tater tots are golden. Remove from the oven and crumble the cooked bacon over top. Let rest 5 minutes. Top with chopped chives or scallions and serve.  
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