![]() ![]() Add in the beef mixture and all the remaining ingredients except for the tater tots and 1 cup of the shredded cheese. Spray a 9 x 13 casserole dish with non-stick spray.While the beef is cooling, crumble the bacon and mix it into the beef.When the beef is almost done drain off any excess grease and add in the Worchester sauce, jalapeño slices, oregano, and chili powder.In the same skillet, brown your Premium Quality Texas Ground Beef and the diced onion.Leave the grease in the pan to add flavor to the next step. In a large skillet cook your bacon until crisp and set aside on a paper towel.In many recipes you’ll see the layering of ingredients with the meat, then the soup, then the tater tots but who has time for all that? We just dump everything into a casserole dish and bake it! Here’s what you need to do: Once you’ve gathered all the ingredients, the steps for making our Beefy Bacon Tater Tot Casserole are easy. Try Monterey jack, pepper jack, or Colby. We typically use sharp cheddar, but you can experiment with whatever you want. 1 10oz can condensed cream of chicken soupįor the veggies, we use peas, carrots, and broccoli, but feel free to use whatever your family likes best.1 10oz can condensed cheddar cheese soup.12oz package of frozen veggies (your choice). ![]() In fact, you probably already have most of the ingredients in your kitchen. That’s why we made our Beefy Bacon Tater Tot Casserole recipe so simple. Here’s What You’ll Need for Tater Tot Casseroleĭuring the holidays, no one has time to make a meal with a million ingredients. It’s grass-fed, grain-finished, and always hormone and steroid-free. Our favorite version puts a spicy Texas spin on the classic by adding sliced jalapeños, smokey bacon, and Premium Quality Texas Ground Beef. They’re easy to prepare, inexpensive to make, and best of all, you can customize them to your family’s taste. If you’ve never tried one, they may just be the answer to all your busy night blues. Over the last few years, tater tot casseroles have gained in popularity, and for good reason. One of our best weeknight dinner entrees is this Beefy Bacon Tater Tot Casserole. That’s why it’s nice to have a collection of one-pot meal recipes that come together in a snap and satisfy the whole family. To reheat from frozen, cover loosely with foil (tent it if there’s cheese on top), and bake at 350 degrees F for an hour, then uncover, increase the heat to 450 degrees F, and bake until the crackers are golden brown and the innards are heated through begin checking for doneness at 20 minutes.Here on the ranch, Christmas is our absolute favorite time of year, but it’s also one of our busiest. If reheating from the fridge, proceed as directed but add on a few more minutes in the oven to ensure that it’s heated through. It’ll last 2 days in the refrigerator and 3 months in the freezer. Let cool, wrap in plastic or foil, and refrigerate or freeze until ready to cook. TO MAKE AHEAD: Complete the steps up through topping with tots (and cheese, if using), assembling in a 9 x 13-inch metal casserole dish. Let cool slightly, top with parsley, and/or serve with ketchup if desired. If you want to get the tots even crispier, finish with a few minutes under the broiler. Top with perfectly aligned rows and columns of Tater Tots (adding a layer of cheese under or over the tots, if desired) and season with salt and pepper.īake until the tots are golden brown and crispy on top begin checking for doneness at 35 minutes (or a few minutes earlier if you have cheese on top). Pour or ladle the mixture all over the ground beef and fold together to incorporate. Taste and adjust the seasoning as desired. Increase the heat and continue whisking frequently until it just begins to simmer, then reduce the heat to low and simmer very gently for 5 minutes, whisking occasionally. Whisk in the heavy cream, a bunch of turns of black pepper, the thyme, and the nutmeg. Whisk in the pale ale, then add the chicken stock very gradually, in 3 or 4 additions, whisking continuously and allowing the mixture to thicken before each addition. Melt the butter and whisk in the flour to make a paste. Set aside while you make the creamed soup.ĭiscard the juices that remain in the skillet, wipe it out, and return to medium heat. Use a slotted spoon to transfer the mixture to a 9 x 13-inch casserole dish and spread it out evenly. Stir in the green beans and cook for a few minutes, until thawed. Brown the beef, breaking it up with a spoon or spatula. ![]() ![]() Add the ground beef and season it with 1 teaspoon of salt. Add the shallots and a pinch of salt and cook, stirring, until softened, 5 to 7 minutes. Heat a large skillet over medium-high heat and add the oil. Arrange a rack in the upper third of the oven and preheat it to 450 degrees F. ![]()
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