So I am totally not above making Tatertot casserole, my only issue with it is, I think cream soups are disgusting and I try and avoid them in all of my recipes. This kind of resembled more of a shepherd’s pie with tatertots on top, but it was really yummy, regardless!
– 1 lb. ground beef
– 1 onion, diced
– 1 cup frozen vegetables (I used a mixed vegetables assortment)
– 1 1/2 tbsp. Worcestershire sauce
– 1 tbsp. chili powder
– 1/2-1 cup of water or beef broth (beef broth would give more flavor, I was just lazy)
– 1-2 cups shredded cheese
– 3/4 of a 32oz bag of tatertots
– salt, pepper, and garlic powder, to taste
Preheat your oven to 350F.
Begin by browning your meat and onions. Once no longer pink, drain the fat and return to pan.
Add to the mixture: Worcestershire, seasonings, chili powder, frozen veggies, and water/broth. Give everything a big stir and taste and adjust seasonings, as needed. Also adjust your liquid amount too. Just try not to add too much liquid, you don’t want a soup! Cook for a few minutes until vegetables are no longer frozen, and you have a good consistency.
Pour into an 8x 11-inch baking dish. Sprinkle on shredded cheese, and then top with frozen tatertots. (You could sprinkle on a bit more cheese on top, if you really want to get wild 😉
Bake for 35-40 minutes, or until the tatertots are crispy on top. Remove from oven and let set a few minutes before serving. I served mine with a fresh fruit salad and it was a nice light addition to our meal. Enjoy!