This one pot tater tot hotdish is the ultimate comfort food: Crispy pillowy tater tots are paired with ground beef, cream of mushroom soup, green beans, and sweet corn.
Ingredients
- olive oil: 2 Tbsp
- yellow onion: 2 cups (chopped)
- ground chuck beef (80% lean): 1 pound
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp
- black pepper: 0.5 tsp
- condensed cream of mushroom soup: 2 cans (10.5 ounce cans)
- frozen cut green beans: 2 cups (thawed)
- frozen sweet corn: 2 cups (thawed)
- ½ pounds frozen tater tots: 1 piece
- seasoned salt (such as Lawry's®): 0.25 tsp
- sharp Cheddar cheese: 0.5 cup (shredded)
- scallions: 2 piece (sliced)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C)
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Set a large deep cast iron skillet over medium-high heat. Add olive oil and swirl to coat skillet evenly. Add onions to skillet in one even layer; top with ground beef, breaking it up into small pieces. Cook undisturbed until onions are translucent, about 2 minutes. Stir beef and onions until well combined, and cook until beef is cooked through and browned, stirring occasionally, 3 to 4 minutes longer. Dotdash Meredith Food Studios
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Reduce heat to medium. Season beef with garlic powder, onion powder, and black pepper. Cook, stirring often, for 1 more minute. Remove from heat. Add cream of mushroom soup, green beans, and corn; stir until well combined. Dotdash Meredith Food Studios
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Toss tater tots and seasoned salt in a bowl to combine. Arrange tater tots decoratively over beef mixture in the skillet, avoiding large gaps between tots.
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Bake in the preheated oven until tater tots are golden and crisp, about 1 hour. Sprinkle with cheese and scallions; cool 10 minutes before serving. Dotdash Meredith Food Studios
