Ingredients:

• 1 lb ground beef (85 percent lean)
• 1 lb white mushrooms, trimmed and sliced thinly
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 2 cups beef broth
• 1.5 cups grated Parmesan cheese
• 1 cup frozen peas
• 1 cup frozen corn
• 1 (2-lb) bag frozen tater tots

Important Tips Before You Cook

Use frozen, cylinder-shaped tater tots. Avoid other shapes.

Keep tater tots and vegetables frozen until you add them. Do not thaw.

This dish pairs well with ketchup.

Preheat and Prepare the Filling

Place the oven rack in the upper-middle position and preheat to 450°F.

In a Dutch oven on medium-high heat, combine the ground beef, mushrooms, onion, garlic, thyme, salt, and pepper.

Cook for 25 to 28 minutes, breaking up the meat and stirring occasionally, until the liquid has mostly evaporated.

Thicken the Filling

Stir in the flour thoroughly and cook for 1 minute.

Add the milk and beef broth while scraping up any browned bits. Bring to a simmer.

Simmer for about 3 minutes until slightly thickened. Then remove from heat and mix in the grated Parmesan.

Transfer the mixture to a 13×9-inch baking dish.

Layer and Bake

Scatter the frozen peas and corn over the beef mixture evenly.

Arrange the tater tots in a single layer on top, without pressing them down.

Bake for 35 to 38 minutes, rotating halfway through, until the tater tots are golden brown and the filling is bubbling.

Allow the dish to cool for 15 minutes before serving.

Make Ahead Instructions

After cooking the beef mixture, let it cool completely and cover with foil. Refrigerate for up to 24 hours.

When ready to bake, reheat the covered beef mixture in the oven for 15 to 20 minutes.

Remove the foil, stir, add the peas and corn, then layer the tater tots on top as directed. Bake as instructed above.

Print Pin

Tater Tot Hotdish with Ground Beef Recipes

Tater Tot Hotdish with Ground Beef brings savory beef mingled with earthy mushrooms, sweet corn, and peas, all crowned by crispy golden tater tots.

Prep Time 5 minutes mins

Cook Time 1 hour hr

Cooling Time 15 minutes mins

Ingredients

• ▢ 1 lb ground beef 85 percent lean
• ▢ 1 lb white mushrooms trimmed and sliced thinly
• ▢ 1 large onion chopped
• ▢ 4 garlic cloves minced
• ▢ 1 tablespoon fresh thyme minced
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ 3 tablespoons all-purpose flour
• ▢ 1 cup whole milk
• ▢ 2 cups beef broth
• ▢ 1.5 cups grated Parmesan cheese
• ▢ 1 cup frozen peas
• ▢ 1 cup frozen corn
• ▢ 1 2-lb bag frozen tater tots

Instructions

• Preheat oven to 450°F.
• In a Dutch oven, cook beef, mushrooms, onion, garlic, thyme, salt, and pepper over medium-high heat for 25-28 mins, stirring and breaking up meat until liquid evaporates.
• Stir in flour, cook 1 min. Add milk, broth, simmer and scrape browned bits until thick, about 3 mins. Remove from heat, stir in Parmesan. Transfer to a 13×9-inch baking dish.
• Top with peas and corn. Arrange tater tots on top in a single layer.
• Bake 35-38 mins until tots are golden and filling bubbles, rotating halfway.
• Cool for 15 mins before serving.
• To make ahead, cool beef mixture, cover, refrigerate up to 24 hrs. Reheat covered, 15-20 mins. Add peas, corn, tots; bake as directed.