Equipment Needed
- Large skillet
- 9×13 inch baking dish
- Wooden spoon or spatula
- Can opener
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
First, I preheat my oven to 375°F and let my 9×13 dish hang out on the counter. Then, in my large skillet over medium-high heat, I brown the ground beef with the diced onion. I break it up really well with my wooden spoon—I like a finer crumble for this casserole. Just as the pink disappears from the meat, I add the minced garlic and stir for about 30 seconds until it’s wonderfully fragrant. Here’s a timing mistake I learned the hard way: if you add the garlic too early with the raw beef, it can burn and turn bitter. Waiting until the end of the browning process is the perfect move.
Next, I drain any excess grease from the skillet. This is crucial for a non-greasy final product. Back on the stove over medium heat, I pour in the can of cheddar cheese soup, milk, ketchup, mustard, Worcestershire, and that glorious smoked paprika. I stir everything until it’s a smooth, cohesive, cheesy-beefy paradise. I let it simmer gently for just 2-3 minutes so the flavors can marry. The smell at this point is absolutely intoxicating. I then turn off the heat and stir in 2 cups of the shredded cheddar until it’s melted and gooey.
Now, I pour this delicious beef mixture into my waiting baking dish and spread it into an even layer. This is the “cheeseburger” base. The fun part comes next: meticulously arranging the frozen tater tots in tight, neat rows over the top. I’ve tried just dumping them on and spreading them out, but taking the extra minute to line them up ensures maximum crispy tot coverage in every single bite. I then sprinkle the remaining 1 cup of cheddar cheese right over the top of the tots.
Finally, I bake it uncovered for about 35-40 minutes. You’ll know it’s done when the cheese on top is bubbly and the tater tots are a deep, golden brown and crispy. I’ve found that an extra 3-5 minutes under the broiler at the end makes the tots impossibly perfect, but you have to watch it like a hawk! I let it cool for a solid 10 minutes after pulling it out. This rest time is not a suggestion—it allows the saucy base to set just enough so you can serve beautiful squares instead of a delicious, but soupy, scoop.(See the next page below to continue…)