powerplantop
Executive Chef
Sounds like a spicy up-side down cottage pie.
Actually that is a good description.
Sounds like a spicy up-side down cottage pie.
Cover the bottom of a 13 X 9 casserole dish with tater tots. Place in a 425 degree oven for 15 to 20 minutes.
Sweat 1 cup diced onion
Add 1.5 pounds ground beef (I used 93% lean) and brown.
If needed drain off fat
Add 2 packages of Chili seasoning and 2 cans of rotel (10oz) cook until most of the moisture has evaporated.
Add 1 10oz package of frozen corn.
Turn off cooktop.
Remove dish from the oven and cover with the beef mixture.
Return to oven for 20 minutes. Top with one can of enchilada sauce and 2 cups of shredded cheese. (I used a 4 cheese Mexican blend)
Return to oven until the cheese is slightly browned
Yum--I'm thinking of doing this with ground lamb and garden potatoes made into tater tots as done by Cooks' Country:i wonder how it would work if you flipped it over to be a tater tot cottage pie?
I haven't made this in years...I don't do canned soup. But I did grow up eating this...
I couldn't see the recipe without signing up. They offered a 14 day free trial, but wanted my financial info.Yum--I'm thinking of doing this with ground lamb and garden potatoes made into tater tots as done by Cooks' Country:
Crispy Potato Tots Recipe - Cook's Country
Because they contain soy and I try to only eat organic potatoes. Potatoes are one of "The Dirty Dozen". (I'm not saying there is anything wrong with soy, but I'm not supposed to eat soy unless it's fermented.)Indeed. Why mess with perfection? Love the Tots.
Because they contain soy and I try to only eat organic potatoes. Potatoes are one of "The Dirty Dozen". (I'm not saying there is anything wrong with soy, but I'm not supposed to eat soy unless it's fermented.)
From what I understand fermented soy isn't unduly estrogenic.Just curious - why fermented?
I think you could make shredded hash browns and use that instead of tater tots.
I could never forget you. One of the most interesting and fascinating folks I know. I still hear from Ro and Thea every so often. Facebook broke our little group up. I still keep in touch with Nance. Have been to visit her a couple of times. And we talk for hours about twice a month on the phone. I was so glad to have found you here. DC is most fortunate to have you as a member.
No cream of ... soup, doesn't make it tater tot hotdish! It's a casserole!
Steve, Steve, Steve, I grew up in the heart of Scandahoovia--that would be about 2 hours north of the Cities (just past Motley), north to the border (that would be Warroad/Hallock), and west to Fargo. If you move east towards Hibbing, that would be where the Italians and Finns settled.That's not exactly true. I grew up in Wisconsin and tater tot casserole on that side of the border is the same thing Minnesotans call hotdish. We also call water fountains "bubblers" and soft drinks are called "sodas" rather than pop.
One point of contention: there is no chili powder in traditional Minnesconsin hotdish/casserole. Not that it's a bad thing, but people in this part of the world would deem it far too spicy for their tender Scandinavian palates. Also, my mom would have used a can of green beans or corn rather than fancy schmancy mixed vegetables.
All semantics aside, this recipe looks good. I might have to try it.
Exactly.I love these un-win-able arguements.