Diva Tasting: The Beef Goes On…

Beef and Tater Tot Casserole
  • Cooking Spray
  • 1 (32 Ounce) Package Frozen Bite-Size Potato Nuggets, Divided
  • 2 Pounds Ground Beef
  • 1 Cup Chopped Onion
  • 2 Teaspoons Worcestershire Sauce
  • 2 Teaspoons Montreal-Style Steak Seasoning (optional)
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Ground Black Pepper
  • 1 (10.75 Ounce) Can Condensed Cream Of Mushroom Soup
  • 1 Can Evaporated Milk
  • 1 Cup Grated Cheddar Cheese
  • 1 Teaspoon Worcestershire Sauce
  • 1 Cup Grated Cheddar Cheese
  1. In a 400 Degree oven spread tots on a greased baking pan and roast until golden. Remove and reduce oven heat to 375.
  2. Preheat oven to 375 degrees F. Prepare a 13×9-inch casserole pan with cooking spray.
  3. Spread 20 roasted potato nuggets in the casserole dish and smash to cover dish.
  4. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper.
  5. Stir cream of mushroom soup, milk, 1 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl. Combine cream and cheese mixture with beef mixture and place over the smashed tots in the baking dish.
  6. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets.
  7. Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.

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