Tater Tots Casserole

Ingredients and Weight:

• 1 package (30 ounces) frozen Tater Tots
• 1/2 pound ground beef (80/20)
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup shredded Monterey Jack cheese
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 out of 5

Preparation Method Steps:

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
3. Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened about 5 minutes.
4. In a large bowl, whisk together the cream of mushroom soup and milk. Stir in the sautéed beef and vegetables. Season with salt and pepper to taste.
5. Layer half of the Tater Tots in a 9x13 inch baking dish. Top with the beef mixture. Repeat layers with the remaining Tater Tots.
6. Sprinkle the cheddar cheese and Monterey Jack cheese over the top.
7. Bake for 45 minutes, or until the cheese is melted and bubbly.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15 grams
• Protein: 20 grams
• Carbohydrates: 35 grams

Dish Characteristics:

• Creamy and cheesy
• Comforting and hearty
• Perfect for a casual dinner party or family meal
• Can be easily customized with your favorite toppings

User Comments:

• "This casserole is a family favorite! It's so easy to make and always a hit." - Sarah S.
• "The crispy Tater Tots on top add a delicious crunch to this dish." - Jessica M.
• "I love that I can customize this casserole with different toppings, like crumbled bacon or diced jalapeños." - Michael B.

Special Precautions and Tips:

• If you don't have cream of mushroom soup, you can substitute another condensed cream soup, such as cream of celery or cream of chicken.
• To make this casserole ahead of time, prepare the dish through step 5. Cover and refrigerate for up to 24 hours. When ready to bake, bring to room temperature and bake as directed.
• For a cheesier casserole, add an extra 1/2 cup of shredded cheese to the top.