Can we talk about how insane this Cheeseburger Tater Tot Casserole is? Like, I made it the other day after eating a full lunch, and could. not. stop. eating it. I basically had a second lunch. Because it was that good.
I made this baby in anticipation of the Super Bowl next week, because let’s be honest half the fun in the Super Bowl is the ridiculously delicious food you get to make.
Of course the other half is the halftime show.
I’M KIDDING, people. It’s the Patriots. Obviously. Because there’s a higher chance than not the Patriots are going to be in the Super Bowl each year. Which makes this Boston girl happy.
But ok can we talk more about how good this is. So like it tastes like an adult Hamburger Helper. Creamy, umami, meaty, cheesy. Zomg. Seriously, a flavor explosion.
If you don’t like tater tots, you should 100% still make this recipe for the cheeseburger part on the bottom. Because it’s epic.
Alright all this talk has me drooling. I’m off to make this baby again. HA!
for the bottom layer
- 2 tablespoons butter
- 1/2 large onion, diced
- 1 pound 90% lean ground beef
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 3 tablespoons tomato paste
- 1 tablespoon cornstarch
- 1 cup half and half
- 1/2 cup tomato sauce
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
for the top layer
- 1 1/2 cups mexican blend shredded cheese
- 32 oz frozen tater tots
- sour cream, for garnish
- wild cherry tomatoes, for garnish
- green onions, for garnish
Preheat oven to 400°F.
In a large skillet over medium heat, heat butter and onion until onion is translucent, about 3 minutes.
Turn heat to medium high and add in ground beef, garlic, and taco seasoning, stirring occasionally to break up the beef. Cook until lightly browned and no longer pink.
Turn heat back to medium and stir in tomato paste and cornstarch until fully mixed in. Add in half and half, tomato sauce, salt, and red pepper flakes. Cook for 5-10 minutes, until sauce has thickened and begins to bubble and pull away from the sides of the skillet.
Remove from heat and top with cheese. Arrange frozen tater tots in concentric circles around the skillet. Bake for 25-30 minutes, until taters are golden brown and cheese is fully melted.
Top with sour cream, cherry tomatoes, and green onions, and serve immediately!
I was originally hired to develop this recipe for Sur La Table. But I just had to share it with you all! All text and opinions are 100% my own. Thank you for continuing to support the brands that help make Broma possible!