Ingredients
Casserole Ingredients
- 1 32-oz bag tater tots Thawed slightly before baking
- 4 strips bacon Cooked until crispy
- 1/2 cup yellow onion, chopped
- 2 cloves garlic, chopped
- 1 lb ground sirloin
- 1 10.75-oz can cream of mushroom soup
- 3/4 cup milk
- 1/2 tsp salt
- 3/4 tsp black pepper, divided Reserve 1/4 tsp for topping
- 3 cups baby spinach, chopped
- 1 cup frozen corn
- 8 oz shredded cheddar or colby jack cheese For topping
- 1/4 cup grated parmesan cheese For topping
- to taste chives or scallions For garnish
Method
Preparation
- Preheat the oven to 375°F.
- Let the tater tots thaw slightly.
- Cook the bacon in a skillet until crispy, then remove and chop into pieces.
- In the same skillet, sauté the chopped onion and garlic in the bacon grease until soft.
- Add the ground sirloin to the skillet and cook until browned.
- Stir in the cream of mushroom soup, milk, salt, and ½ tsp of black pepper. Mix well.
- Add the chopped spinach and corn to the mixture and stir until combined.
Assembly and Baking
- In a baking dish, spread the beef mixture evenly.
- Top with shredded cheese, then arrange the tater tots on top.
- Sprinkle with Parmesan cheese and the remaining black pepper.
- Bake for 30–35 minutes until hot and bubbly.
- Add the chopped bacon on top after baking and let it rest for 5 minutes before serving.
- Garnish with chives or scallions before serving.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 4gSugar: 3g
Notes
For a spicier version, add diced jalapeños or a sprinkle of chili powder to the beef mixture. For a vegetarian option, omit the meat and replace it with black beans or extra veggies.
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