Tatortot Hotdish

This is hotdish in its purest Midwestern form: three ingredients, one pan, and a crown of crispy tater tots. It is the kind of supper that has fed church basements and family tables across Minnesota for generations.

Browned ground beef goes down first, then a layer of cream of mushroom soup keeps everything saucy, and a single layer of frozen tater tots bakes on top until golden and crunchy. That contrast of crisp potato against the creamy, savory base is the whole appeal.

No fancy steps, no fuss, just assemble and bake.

Kitchen Tips

• Drain the browned beef well so the casserole does not turn greasy.
• Arrange the tots in a single, snug layer on top so they crisp instead of steaming.
• For extra-crispy tots, uncover for the last few minutes or give it a quick broil.

Variations

• Stir a cup of frozen mixed vegetables or green beans into the beef.
• Sprinkle shredded cheddar over the tots for the last few minutes.
• Swap the cream of mushroom for cream of chicken or celery soup.