Making Tater Tot Casserole Part 2

9x13 baking dish
1lb Ground Beef
1 medium onion
1 can of corn
1 can cream of mushroom soup
Half and Half Cream 1/2 bag of Tater Tots
2 cups Shredded Cheddar Cheese
Spices: Garlic Pwder, Lawry's Season Salt, Pepper, Chili Powder


Step 1:

Preheat oven to 375
Make sure beef is thawed and ready to go.
Dice your onion and sautee for about 4-5 minutes in a little bit of butter.

After a few minutes, throw in the beef and start browning process.
Once you are half way through browning, add in spices.
I added about 1 tsp of both garlic powder and Lawry's
Shake in a tiny amount of chili powder and pepper.


Step 2: Drain beef of any fat, put in your can of corn, stir it around and layer the bottom of your baking dish

Step 3:

In a pot (or I used a wok, because they are easy to work with and give you plenty room to stir) add in one can of cream of mushroom soup and approx. a cup and a half of sour cream.
Start Wisking together.
Add in a few tbsp of the half and half cream (you can use milk or water as well, but I like really thick and creamy sauces).
To that mixture, add in about half of your shredded cheese, melt it all up, and make sure you have a good consistancy of thickness in the sauce.

Step 4:

Now your mixture is done.
Pour about half of the sauce over your ground beef.
Arrange tater tots nice and neat over the beef, and pour the remaining mixture over the tots.
Add the rest of your shredded cheese over the top of that - and you're ready for the oven!

Cook for approx. 35 minutes. Sometimes it takes longer, just make sure your tater tots are fork tender before serving!

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