Start by browning ground beef, seasoning with salt and pepper then drain and set aside. The one time I made this dish with the intent to photograph the steps I was doing approximately 49 other things, including peeling hummus-slathered turkey off the kitchen floor courtesy of Lincoln letting know he was done with dinner. ![]() We scrape the skillet clean anytime I make it for dinner!įirst thing’s first – pretend this is the orange, oven-safe cast iron skillet that you’re going to see in the rest of the pictures. Skillet Tater Tot Casserole is a meat and potatoes dish that’ll stick to your ribs but since it’s made with mostly homemade ingredients you can feel good about feeding it to your whole family. I use this 10-1/4″ cast iron skillet from Le Creuset – it’s my all-time favorite all-purpose skillet and will literally outlive me. From browning the ground beef, to making the flavorful sauce, to crisping up the tots in the oven, all you need is an oven-safe skillet. I’ve also updated the classic to be cooked then baked in just one skillet. PLUS my homemade version tastes way better. I’m ditching canned soup because it’s usually not gluten-free plus it’s full of unnecessary ingredients. Tater Tot Casserole usually calls for condensed soup mixed with ground beef and frozen vegetables which are piled into a casserole dish then topped with tater tots and baked. Plus, like the time I shared my Mom’s Maid Rite recipe, I wouldn’t be surprised if there’s a whole bunch of you who have never even heard of it before! You’re welcome. Eating it is like getting a big hug from your Mom. Tater Tot Casserole is a Midwest classic. Comfort food does not get easier than Skillet Tater Tot Casserole! Serve garnished with guacamole, sour cream, salsa and cilantro, if desired.Sound the alarm: Tater Tot Casserole (or Hotdish as my neighbors to the north in Minnesota like to call it!) has been officially updated – make that UPGRADED – to skillet meal status! Oh yes, what you see here is saucy, seasoned ground beef and vegetables topped with the king of the frozen foods aisle – tater tots of course – and everything is simmered then oven-crisped in just one skillet. Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes. Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Remove from the heat.Īdd the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. ![]() ![]() Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese. Add the cream cheese and stir until smooth. Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Sprinkle the flour over the top and stir to combine. ![]() Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl leave the juices and as much oil as possible in the skillet.Īdd the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat.
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