A few months ago I was talking with a niece about favorite childhood food memories. Tater Tot Hotdish came up during that conversation, and I just couldn’t get it out of my mind. Who doesn’t love tater tots? I had to have it! But I wanted to update the recipe, using lean ground beef, adding more vegetables, and giving it a Mediterranean twist by using extra virgin olive oil in place of the margarine (gasp!) that was used in the 1980s version to coat the tater tots.
Here’s what I came up with, a lighter, more healthful version that my husband loves. A one-dish meal that gets him to eat more veggies will always be a winner in our home.
One final note: I rarely call out specific brands in recipes, but for this recipe, these brands create the best flavor. While I’m a member of the Beef Checkoff Beef Expert Bureau for which I reserve an annual honorarium, I don’t do any consulting work for any of these brands.
1 pound 93% lean ground beef
¼ cup California Olive Ranch™ Everyday Extra Virgin Olive Oil
2 large white onions, peeled and diced (about 4 cups)
¼ cup McCormick® Italian Seasoning
2-10 oz. cans Campbell’s Condensed Cream of Mushroom with Roasted Garlic Soup
1 tablespoon soy sauce
10 medium carrots, peeled and sliced (about 4 cups)
1 cup tap water
1-32 oz. bag Ore Ida Tater Tots
½ cup California Olive Ranch™ Everyday Extra Virgin Olive Oil
- Preheat oven to 425 degrees F.
- In a large sauté pan over medium heat brown the ground beef.
- When the beef is fully cooked, add the olive oil, onions, and Italian seasoning. Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- While the beef-onion mixture is cooking, cook the carrots by combining the carrots and water in a covered sauce pan over high heat for 10 minutes or until carrots are soft but still hold their shape. If you have a steamer basket insert, use that to steam the carrots.
- Drain the carrots and spread across in the bottom of a 9×13-inch baking pan.
- When the onions have become soft and translucent, add the soup and soy sauce to the beef-onion mixture. Stir to combine and then spread evenly over the carrots.
- Top the beef-onion mixture with the tater tots. Drizzle the olive oil over the tater tots.
- Bake the casserole for 45-50 minutes. Serve hot.
|Number of Servings||12|
|Serving Size||1/12 of pan|
|Calories Per Serving||310|
|Total Fat (g)||17|
|Saturated Fat (g)||3|
|Trans Fat (g)||0|
|Total Carbohydrate (g)||28|
|Dietary Fiber (g)||3.5|
|Vitamin D (mcg)||0.04|