Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Wooden spoon or spatula
- Mixing bowl
- Measuring cups and spoons
- Can opener
- Aluminum foil
Step-by-Step Instructions
First, I preheat my oven to 375°F (190°C) and lightly grease my trusty 9×13 dish. Then, in my large skillet over medium-high heat, I brown the ground beef with the diced onion. This is where the first layer of flavor builds. I let the beef get a nice sear, breaking it up as it cooks, and I don’t drain all the fat if I’m using lean beef—just a tablespoon or so left behind adds incredible richness. In the last minute of cooking, I stir in the minced garlic until it’s fragrant, about 30 seconds. I learned the hard way that adding garlic too early can make it bitter, so now I’m religious about this timing.
While the beef is browning, I whisk together the heart of the sauce in my mixing bowl. I combine both cans of soup, the milk, sour cream, one cup of the shredded cheddar, paprika, garlic powder, and a good crack of black pepper. The sour cream is my secret weapon—it adds a subtle tang that cuts through the richness perfectly. I taste this mixture before adding salt, as the soups are already seasoned. Once the beef is cooked, I fold it and any pan juices right into this creamy mixture, stirring until everything is warmly embraced in that saucy goodness.
Now, for the assembly. I pour the entire beef and sauce mixture into the prepared baking dish and spread it into an even layer. Here comes the fun part: I meticulously arrange the frozen tater tots in neat rows over the top. I’ve tried just dumping them on, but arranging them means every bite gets a perfect tot-to-filling ratio. Then, I blanket everything with the remaining cup of cheddar cheese. The final, crucial step before baking is to tightly tent the dish with aluminum foil. This steams the tots initially, ensuring they cook through without the cheese burning.
I bake it covered for 25 minutes. The wait is torture as the delicious smells start to escape the oven. Then, I carefully remove the foil—watch out for the steam!—and crank the oven up to 425°F (220°C). I return the dish, uncovered, for another 15-20 minutes. This is the magic moment. The cheese becomes gloriously golden and bubbly, and the tater tots transform into the crispiest, most perfect golden-brown crust you can imagine. I let it rest for about 10 minutes after pulling it out; this allows the filling to set so it doesn’t run everywhere when you scoop it.(See the next page below to continue…)