When we host a brunch at my house, this is one of the dishes that pretty much is guaranteed to be served. The tater tots give it the appeal of a breakfast food while the hamburger makes it more like a lunch or dinner meal. It’s always one of the first things to disappear from the table. Check out what they are saying about this recipe over at Recipe Lion:
“This recipe is hearty enough to make for dinner any night of the week but budget-friendly enough that you’ll actually want to.”
You can serve this all by itself or with a couple of side dishes. It’s amazing no matter how you plate it up!
Ingredients
1 1/2 pound ground beef
1 medium onion, chopped
3 cloves garlic, chopped
2 cups frozen Bird’s Eye corn
1 can Campbell’s condensed cream of mushroom soup
2 cups Kraft shredded Cheddar cheese
1/2 cup milk
4 tablespoons Daisy sour cream
1 (30-ounce) bag frozen tater tots
Instructions
Before cooking, allow tater tots to sit on the counter to defrost for an hour or so.
In a large skillet cook the onion, garlic, and beef over medium high head. Cook until meat is no longer pink. until tender and translucent. Drain the mixture and place into a large bowl and set aside.
In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.
Spray 9×13-inch baking dish with cooking spray. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots. Top with remaining 1/2 cup cheese and bake for 25 – 30 minutes, or until golden brown and bubbly.
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Quick Tip: Replace corn with green beans.
Thanks again to Recipe Lion for this hearty and tasty recipe.