Ingredients
The following ingredients have 5 Servings
- 1 pound(s) hamburger, ground Italian sausage or ground turkey, or mixture
- 1 medium onion, chopped
- 1/2 medium bell pepper (green, yellow or red, or combo), diced
- 1 clove(s) garlic, minced
- 1 dash(es) each of onion powder and garlic powder
- 1 teaspoon(s) Worcestershire sauce, low sodium
- 1/2 package(s) tater tots (32oz) or enough to make one layer on top
- 1 can(s) cream of mushroom soup low sodium (condensed), 10.75 oz
- 1/2 cup(s) milk
- 1/4 cup(s) low-fat sour cream
- 1/2 can(s) corn kernels, low sodium, drained (could also use canned green beans, low sodium)
- 1 dash(es) seasoned salt and pepper
- 1 1/2 cup(s) shredded colby jack cheese, or your favorite blend
- 1-2 dash(es) beef bouillon granules
Instruction
- Preheat oven to 350° F (175 degrees C).
- In a large skillet over medium-high heat, brown the ground beef with the onions, peppers, garlic, onion and garlic powder, and Worcestershire sauce. Drain excess fat, and season with a dash of seasoned salt and pepper to taste. Seasoned salt and pepper will also be used on top, so do not over season.
- In a small bowl, stir the soup and sour cream into the milk until smooth. Sprinkle a dash or so of beef bouillon into this and whisk to blend. Pour into meat mixture to heat through.
- Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Sprinkle corn on top of the meat mixture and sprinkle half of the cheese.
- Arrange tater tots evenly on top and sprinkle a little seasoning salt and pepper on top of the tots. Sprinkle remaining cheese evenly over the top.
- Bake in preheated oven covered for 40 minutes. Uncover and continue to cook for an additional 10-15 min, until cheese is bubbly and slightly brown. Tots should be slightly crunchy.
