Tater Tot Hotdish
A Midwest staple, Tater Tot Hotdish! I figured after blogging for almost five years it was about time I published my Tater Tot Hotdish recipe. I’ve been making a version of what I grew up on for over 20 years. This was the first time I actually wrote anything down. It’s definitely a dish that you can just “wing it” after you’ve made it enough.
My version consists of ground beef (I’ve also used bison or venison), onions, garlic, frozen mixed veggies, corn, cream soups, seasoned salt, pepper, tots, and shredded sharp cheddar cheese. I’ve tried it with ground turkey and I’m just not a fan. I use ground turkey in a lot of things and love it, but this dish is definitely better with red meat.
If you have an oven safe skillet, like a cast iron skillet use that. It will save you a dish to wash! Otherwise you would transfer the meat mixture into a 9×13 baking dish prior to adding the tots. In these photos I used mini tots, but any frozen potato round or tot works great.
Once the hotdish is bubbly throughout, I turn the oven off and turn the boiler on. This helps get the tots nice and golden and crispy! Top with shredded cheese, back under the broiler for melting, and you’re ready to dig in!
Hello cheesy tots! I love the pairing of a sharp cheddar with potatoes, but use whatever your favorite cheese is. A shredded pepper jack would be a nice option for some added pepper kick.
This is one of my husband’s favorite meals, and thankfully he loves the leftovers. Perfect for lunches the next day.
Dreamy. Hope you try this classic Tater Tot Hotdish recipe! Here are some of my other favorite winter comfort foods:
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Tater Tot Hotdish
The Midwest's finest, a classic comfort food filled with veggies and beef, and topped with cheesy tots!
- 1 lb ground beef
- 1 medium yellow or white onion chopped
- 3 cloves garlic minced
- 10 oz bag of frozen mixed veggies
- 1 cup corn
- 10.5 oz can cream of mushroom soup
- 10.5 oz can cream of celery soup
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 32 oz bag frozen tater tots
- 1 cup shredded sharp cheddar cheese
- Fresh chopped parsley optional for garnish
Preheat oven to 350°. Spray a 9×13 baking dish, or if your cooking skillet is oven safe and deep enough, you can bake straight from that dish.
In a large skillet over medium heat, brown the ground beef with chopped onions and minced garlic, breaking up the ground beef into crumbles. Once browned, drain excess fat if needed. Stir in mixed veggies, corn, cream soups, salt and pepper. Heat through for about 5 minutes.
Transfer meat mixture to prepared baking dish. Arrange frozen tater tots to cover the top of the hotdish. Bake for 45 minutes or until bubbly. Turn oven off, and turn the broiler on. Broil for a few minutes to crisp up the tots (watch closely to avoid burning). Remove from oven, top with shredded cheddar cheese, return to oven under the broiler just until cheese is melted. Watch closely, it will melt quickly! Top with fresh chopped parsley if desired. Enjoy!
I like to throw in a few bonus tots into the meat mixture when I’m stirring in the veggies, because you usually don’t need the whole bag to cover the top. I’ve used regular sized tots and minis, both equally delish!
The addition of seasoned salt vs. regular kosher salt just adds another level of flavor. If you don’t have seasoned salt, sprinkle in a few dashes of garlic and onion powder with your regular table salt or kosher salt, but reduce the amount to 1/2 tsp and taste for desired salt level.
Use whatever your favorite cheese is, I think sharp cheddar pairs best with potatoes.
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