Easy Tater Tot Casserole Recipe with Ground Beef

A cast iron skillet filled with a tater tot casserole, topped with rows of golden tater tots and garnished with chopped chives, sits on a wooden board.

Be the first to rate this recipe!

Easy Tater Tot Casserole Recipe with Ground Beef

This easy tater tot casserole with ground beef has a creamy, savory filling made with cream of mushroom soup, sour cream, peas, and corn, topped with sharp cheddar and a crispy layer of frozen tater tots. It all comes together in one skillet.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings:

Calories: 823kcal

Author: Sarah Jenkins

Ingredients

2 ½ lbs ground beef preferably 85/15 or 90/10
1 medium yellow onion diced
5 cloves garlic minced
2 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
2 teaspoon salt plus more to taste
1 teaspoon black pepper
21 oz condensed cream of mushroom soup (2 10.5 cans)
¾ cup sour cream
1 cup frozen corn
1 cup frozen peas
2 cups shredded sharp cheddar cheese
32 oz frozen tater tots
sliced green onions or chives, for serving

Instructions

Preheat the oven to 425°F. Grab a standard 12-inch skillet, or a deep 10-inch skillet.
Add the ground beef to the skillet over medium-high heat. Let it cook undisturbed for a couple of minutes before breaking it apart so it browns rather than steams.
Add the diced onion and cook with the beef for 5 to 7 minutes, until the beef is browned and the onion has softened. Drain excess grease if necessary.
Add the garlic, Worcestershire sauce, smoked paprika, salt, and black pepper. Cook for another 30 to 60 seconds.
Reduce the heat to low. Stir in the cream of mushroom soup and sour cream until evenly combined.
Fold in the corn and peas. Taste and add extra salt if needed. The mixture should be creamy but fairly thick, not soupy.
Sprinkle the cheddar evenly over the beef mixture. Do not stir it in.
Arrange the frozen tater tots in a single layer over the cheese, close together but not overlapping.
Bake uncovered for 30 to 35 minutes, until bubbling around the edges and the tots are deeply golden and crisp.
If the filling is hot but the tots need more color, broil for 2 to 4 minutes, watching very closely.
Let the casserole stand for about 5 minutes before scooping. Garnish with sliced green onions or chives if desired.

Notes

Keep the tater tots frozen and add them straight from the freezer so they hold their shape and crisp up properly.
Drain the beef if there is a lot of grease. Too much fat makes the filling heavy and keeps the casserole from setting up.
Keep the filling thick. The soup and sour cream make it creamy without any extra liquid.
Use the peas and corn frozen. If they have a lot of visible ice crystals, shake or pat off the excess first.
Sprinkle the cheese over the filling and place the tots on top rather than covering the tots with cheese. This keeps them crisper.
- If the casserole is hot and bubbling but the tots need more color, broil for 2 to 4 minutes, watching closely.
Let the casserole rest for about 5 minutes before serving so the filling settles and is easier to scoop.
You can swap the peas and corn for green beans, mixed vegetables, or all corn. Medium cheddar, Colby Jack, or a cheddar blend can stand in for sharp cheddar.
To make ahead, refrigerate the beef filling (separately or in the skillet or baking dish) and add the frozen tots just before baking so they don't get soggy.
Store leftovers covered in the refrigerator for 3 to 4 days. Reheat in the oven or air fryer to help the tots crisp back up. The microwave works, but the topping will soften.

Nutrition