Introduction

Oh, hello there! Do you ever get that craving for a meal that just wraps you up like a warm hug? The kind of dish that reminds you of cozy nights in, maybe even childhood memories? Well, have I got a treat for you! Today, we’re diving into the wonderfully simple, incredibly satisfying world of Classic Tater Tot Hotdish. Seriously, this recipe is a lifesaver on busy weeknights, a guaranteed hit at potlucks, and so easy, you’ll be wondering why you haven’t made it a regular in your rotation!

Why You’ll Love This Recipe

Fast: From start to finish, this comes together in under an hour.
Easy: Minimal chopping, mostly pantry staples – it’s a no-fuss kind of meal.
Giftable: You can assemble this ahead of time and bake it for a friend or neighbor who needs a little comfort.
Crowd-pleasing: Seriously, who can resist golden, crispy Tater Tots piled high on a savory, creamy base? Everyone loves it!

Ingredients

Gathering your ingredients is a breeze for this one. Most of it is probably already in your pantry or freezer!

1 tablespoon butter (salted or unsalted, doesn’t really matter here!)
2 pounds ground beef (80/20 is usually my go-to for flavor)
1 large yellow onion, chopped (I love the sweetness of yellow onions in this)
1 ½ teaspoons kosher salt, plus more to taste (kosher salt dissolves nicely)
1 ½ teaspoons freshly ground black pepper, plus more to taste (freshly ground makes a difference!)
16 ounces mixed frozen or canned vegetables (a blend of peas, carrots, corn, and green beans is classic!)
2 (14-ounce) cans cream of mushroom soup (the backbone of that creamy deliciousness)
24 ounces frozen Tater Tots (because, duh, Tater Tots!)
Ketchup, for serving (optional, but highly recommended by many!)

How to Make It

Alright, let’s get this deliciousness in the oven! It’s as simple as can be.

First things first, preheat your oven to 375°F (190°C). Get that oven nice and warm!
Grab a large skillet and melt your tablespoon of butter over medium-high heat.
Add your ground beef to the skillet. Break it up with your spoon as it cooks until it’s all nicely browned.
Once the beef is browned, carefully drain off any excess grease. We want flavor, not greasiness!
Now, toss in your chopped yellow onion with the browned beef. Cook them together until the onion is softened and smells amazing, which usually takes about 5-7 minutes.
Stir in your kosher salt and freshly ground black pepper. Give it a good mix.
Next, add your frozen or canned vegetables to the skillet. Stir everything together until it’s all combined and looks like a colorful, savory mix.
Pour in both cans of that creamy mushroom soup. Stir it all up until everything is beautifully incorporated and creamy.
Time to transfer this glorious mixture into a 9×13 inch baking dish. Make sure to spread it out evenly.
Now for the best part! Arrange your frozen Tater Tots in a single layer over the top of the meat and vegetable mixture. I like to make sure they’re nestled in, but mostly on top for maximum crispiness.
Bake for 25-30 minutes, or until those Tater Tots are puffed up, golden brown, and perfectly crispy, and the hotdish is bubbly and heated through.
Serve it up hot! A little squirt of ketchup on top is my personal favorite, but it’s delicious just as it is.

Substitutions & Additions

This recipe is super adaptable, so feel free to make it your own!

Vegetables: Don’t have mixed veggies? Use just corn, just peas, or whatever you have in your freezer. Broccoli or cauliflower florets would also be yummy!
Cream Soup: No cream of mushroom? Cream of celery or cream of chicken soup work just as well. For a dairy-free option, look for vegan cream soups.
Ground Meat: Ground turkey or chicken can be used instead of beef. For a vegetarian version, try crumbled firm tofu or a plant-based ground “meat.”
Spice it Up: A pinch of garlic powder or a dash of Worcestershire sauce stirred into the meat mixture can add an extra layer of flavor.
Cheesy Goodness: Sprinkle some shredded cheddar cheese over the Tater Tots during the last 5-10 minutes of baking for an extra cheesy kick!

Tips for Success

A few little tricks to make your hotdish absolutely perfect every time.

Don’t Overcook the Beef: You want it browned, not dried out.
Drain the Grease Well: This helps prevent a greasy final product.
Even Tater Tot Layer: This ensures they all get nice and crispy. If they’re too crowded, some might get soggy.
Prep Ahead: You can assemble the meat and vegetable mixture the day before. Store it covered in the fridge. When you’re ready to bake, arrange the Tater Tots and bake as directed, you might just need an extra few minutes to get it bubbly.

How to Store It

Leftovers are just as delicious! Store any remaining hotdish in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop a serving in the microwave or bake it in a small oven-safe dish at 350°F (175°C) until heated through. I actually find it gets even better the next day!

FAQs

Got questions? I’ve got answers!

Q: Can I use fresh vegetables instead of frozen?

A: Absolutely! If using fresh vegetables, you might want to sauté them with the onions for a few minutes until they start to soften before adding them to the ground beef mixture.

Q: Why are my Tater Tots soggy?

A: This usually happens if they’re too crowded or if the mixture underneath is too wet. Make sure to drain excess grease from the beef and arrange the Tater Tots in a single, not-too-crowded layer on top.

Q: Can I make this in a slow cooker?

A: While the classic method is oven-baked for crispy tots, you can adapt it for a slow cooker. Cook the meat and onion mixture first, then combine everything (except the Tater Tots) in the slow cooker. Cook on low for 4-6 hours. Add the Tater Tots during the last 30-60 minutes of cooking on high, covered, to allow them to steam and soften, but they won’t get crispy like in the oven.

Classic Tater Tot Hotdish

A simple and satisfying classic Tater Tot Hotdish that's perfect for busy weeknights, potlucks, and comforting meals. Features a savory ground beef and vegetable base topped with crispy Tater Tots.

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Prep Time 15

Cook Time 30

Servings 6 servings

Equipment

Large skillet
9x13 inch baking dish
Oven

Ingredients

Main ingredients

1 tablespoon butter salted or unsalted
2 pounds ground beef 80/20 recommended
1 large yellow onion chopped
1.5 teaspoons kosher salt plus more to taste
1.5 teaspoons freshly ground black pepper plus more to taste
16 ounces mixed frozen or canned vegetables peas, carrots, corn, green beans classic blend
2 14-ounce cans cream of mushroom soup
24 ounces frozen Tater Tots
Ketchup for serving, optional

Instructions

Preheat your oven to 375°F (190°C).
Melt butter in a large skillet over medium-high heat.
Add ground beef and break it up with a spoon, cooking until browned.
Drain off any excess grease from the skillet.
Add chopped yellow onion to the skillet with the beef and cook until softened, about 5-7 minutes.
Stir in kosher salt and black pepper.
Add the frozen or canned vegetables and stir until combined.
Pour in both cans of cream of mushroom soup and stir until everything is incorporated and creamy.
Transfer the mixture into a 9x13 inch baking dish, spreading evenly.
Arrange the frozen Tater Tots in a single layer over the top of the mixture.
Bake for 25-30 minutes, or until Tater Tots are golden brown and crispy, and the hotdish is bubbly.
Serve hot, with optional ketchup.

Notes

This recipe is adaptable. You can substitute vegetables, cream soups, or ground meats. Add cheese during the last 5-10 minutes of baking for a cheesy version. Can be assembled ahead of time.