Tex-Mex Tater Tot Hotdish
Not your Grandma's recipe, but a tuned-up version with Tex-Mex flair.
Ingredients
- 1 lb Ground Beef
- 2 tbsp Butter
- 1 Yellow Onion Diced or 6 tbsp dried minced onion
- 1 Red Bell Pepper; diced
- 1 Orange Bell Pepper; diced
- 1 Poblano Pepper; diced
- 8 oz White Mushrooms; diced
- 10 oz Package of frozen mixed vegetables
- 2 tbsp Canned Jalapeños
- 1 10.5 oz can Condensed Cream of Mushroom Soup
- 1/3 cup Sour Cream
- 1/4 cup Milk Add to create desired sauce thickness
- 1 tsp Soy Sauce
- 1 tsp Worcestershire Sauce
- 1 tsp Chili Powder Feel free to add more to taste
- 1/2 tsp Chipotle Chili Powder
- 1 tsp Cumin
- 1/2 tsp Granulated Garlic
- 1 tsp Ground Black Pepper
- 2 cups Shredded Colby Jack Cheese Or Cheddar, Monteray Jack, Mexican Cheese Blend etc.
- 28 oz Ore Ida Mini Tater Tots 1 bag
- 1/4 tsp Smoked Paprika
Instructions
- Preheat oven to 350°F.
- Heat skillet over medium high heat and brown ground beef. Remove beef from pan and reserve 2 tablespoons of beef fat.
- Add 2 tablespoons of butter to skillet and once melted, add in onion, bell pepper, poblano pepper and mushrooms. Saute until onion is transluscent and peppers and mushrooms are tender.
- Add frozen veggies to skillet with other veggies and cook until tender crisp. Remove from heat.
- In medium sized pot combine condensed cream of mushroom soup, sour cream and milk. Stir until well incorporated.
- Add the chili powder, chipotle chili powder, cumin, granulated garlic, ground black pepper, soy sauce & worcestershire sauce into the mushroom soup/sour cream/milk mixture and stir to combine.
- Add beef and vegetable mixture and canned jalapenos to the creamy sauce and stir until incorporated.
- Pour mixture into prepared casserole dish. Sprinkle with cheese and top entire dish with mini tater tots. Lightly sprinkle the tots with smoked paprika.
- Place in preheated oven for 45 minutes or until hotdish is bubbling and tater tots are crispy and golden brown.