Ingredients:

  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, chopped (approx. 1 cup or 150g)
  • 1 green bell pepper, chopped (approx. 1 cup or 150g)
  • 1 clove garlic, minced (approx. 1 teaspoon or 3g)
  • 1 (10.75 ounce) can condensed cream of mushroom soup (305g)
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained (Rotel) (283g)
  • 1 teaspoon chili powder (5g)
  • ½ teaspoon ground cumin (2.5g)
  • ½ teaspoon salt (2.5g)
  • ¼ teaspoon black pepper (1.25g)
  • 1 cup (113g) shredded cheddar cheese, divided
  • 1 (32 ounce) bag frozen tater tots (907g)
  • ¼ cup (approx. 30g) chopped fresh green onions, for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon. Drain off any excess grease.
  3. Add the chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Stir in the condensed cream of mushroom soup, diced tomatoes and green chilies, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  5. Pour the beef mixture into a 9x13 inch baking dish. Sprinkle ½ cup of the shredded cheddar cheese over the beef mixture.
  6. Arrange the frozen tater tots in a single layer over the cheese.
  7. Bake in the preheated oven for 30-35 minutes, or until the tater tots are golden brown and crispy and the filling is bubbly.
  8. Remove from oven and sprinkle remaining ½ cup cheddar cheese over the top and bake an additional 2 minutes until melted.
  9. Garnish with chopped green onions, if desired.
  10. Let the casserole cool for a few minutes before serving. This ultimate tater tot casserole is best served warm.