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March?! Tater-Tot Hotdish

I am not quite sure how February has come and gone already but it has.. The past month was a good one. I celebrated another birthday (thank you Lord), I took a short trip to Tennessee to see my best friend and her girls, the littles finished another round of swim lessons, taxes are all done, oh and we signed the youngest up for baseball. I mean because we aren't busy enough with K who works part time, N1 goes to dance on Mondays, L goes to dance on Tuesdays, L and N2 are in swim lessons on Thursdays and the N1, L and N2 that do faith formation on Wednesdays and N1 starts trap this month (Tuesdays) and N2 starts baseball (Mondays and Wednesdays) and L is getting signed up for soccer (Thursdays and Saturdays).. HOLY BUCKETS. Keep the kids busy and they will stay out of trouble right? We can only hope. In the spirit of busy lifestyles here is a simple and delicious tater-tot hotdish (seriously from MN y'all) recipe..

TaterTot Hotdish

Ingredients

  • 32 ounce package frozen tater-tots
  • 1 lb lean ground beef
  • 1/2 white onion, diced
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp Worcestershire sauce
  • 1/3 C sour cream
  • 1 can (10 oz) cream of mushroom soup
  • 1 can (10 oz) cream of chicken soup
  • 1 can (15 oz) corn, drained
  • 1 can (14 oz) green beans, drained
  • 2 C shredded cheddar cheese (we only buy sharp cheddar)
  • Cooked crumbled bacon (if you would like, highly recommend cutting down on the salt by half if you add bacon.)
Instructions
  1. Preheat oven to 350*F.  Grease 9x13 baking dish with non-stick spray.
  2. In large skillet brown the ground beef with onion, garlic, salt, pepper and Worcestershire sauce until the beef is no longer pink. Drain grease if needed.
  3. In a large bowl mix together the beef mixture with the sour cream, both cans of soup, corn, green beans, and 1 C of the shredded cheese.
  4. Spread the beef and soup mixture into the prepared pan. Top with an even layer of tater-tots and bake in the over for about 50 minutes, until tater-tots are brown and the hotdish is bubbling. 
  5. Top the hotdish with the remaining shredded cheese and bake for another 5 minutes or until the cheese is melted. 
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