Seasoned beef, veggies, and crispy tater tots combine for a Midwest-inspired family-friendly hotdish.
# Components:
→ Beef Layer
01 - 2 pounds lean ground beef
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried thyme
05 - 1 teaspoon paprika
06 - Salt and freshly ground black pepper, to taste
07 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
→ Sauce Layer
08 - 1 can (10.75 ounces) cream of mushroom soup
09 - 1 can (10.75 ounces) cream of celery soup
10 - 1 cup sour cream
11 - 1 cup shredded sharp cheddar cheese
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon black pepper
→ Topping
14 - 1 bag (32 ounces) frozen tater tots
15 - 1 cup shredded cheddar cheese
16 - 2 tablespoons chopped fresh chives or green onions
# Directions:
01 - Preheat oven to 375°F. Grease a 9×13-inch baking dish with nonstick spray or butter.
02 - Heat a large skillet over medium-high. Add ground beef and cook, breaking into crumbles, until browned. Add diced onion and cook 5 minutes until softened. Stir in minced garlic, thyme, paprika, salt, and black pepper; cook 1 minute more. Drain excess fat.
03 - Stir in frozen mixed vegetables and cook for 2–3 minutes until heated through. Transfer beef-vegetable mixture to the prepared baking dish, spreading evenly.
04 - In a mixing bowl, whisk together cream of mushroom soup, cream of celery soup, sour cream, 1 cup shredded sharp cheddar, garlic powder, and pepper until smooth. Spread sauce evenly over beef and vegetable layer.
05 - Arrange frozen tater tots in a single layer over the sauce, fully covering the surface.
06 - Place uncovered dish in preheated oven. Bake 25–30 minutes until tater tots are golden brown and casserole bubbles at the edges.
07 - Remove from oven and sprinkle remaining 1 cup shredded cheddar cheese over the hot tater tots. Return to oven for 3–5 minutes until cheese melts. Let set for 5 minutes, then garnish with chopped chives or green onions before serving.
