This is a no-brainer for a good, filling supper on a cold night. I’m sure there’s hundreds of variations on this recipe. Brown the meat, and a few minutes later, pop it in the oven and you’re done. I usually use 93% lean hamburger, but any ground meat tastes fine – elk, turkey, chicken. This recipe can be easily doubled to make an 11″ x 17″ casserole. For one pound of meat, I use either an 8″ square or 8″ x 10″, 2 qt. baking pan.
1 lb. ground beef
1/4 cup chopped onion (optional)
Salt and pepper
1 10¾ oz. can Cream of Chicken soup
1 teaspoon minced garlic
2 tablespoons water
1 lb. tater tots, frozen
Preheat oven to 350°.
Brown ground beef in skillet. Sprinkle meat with salt and pepper to your taste as it is browning. Put chicken soup, water and garlic in a small bowl and mix well. [My oven heats up quickly. I start the oven at this point.] Drain fat from browned meat.
Put in greased casserole dish and spread out to form a layer of meat on the bottom. Next, evenly spread the chicken soup mixture over meat. Top with frozen tater tots.
Bake at 350° for 45 minutes or so until tater tots are done and crisp.
Serve immediately.
©2016, My Granny Rocks | Janette Thornton. All rights reserved.
