Bacon Cheeseburger Tater Tot Hotdish
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Bacon Cheeseburger Tater Tot Hotdish
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This Bacon Cheeseburger Tater Tot Hotdish slides in with a fun twist on an old favorite!
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Ingredients
- NOTE: To make this meal in quicker fashion use (2) 10-ounce cans of low-sodium cream of mushroom soup instead of making the homemade gravy (and omit 4 tablespoons of the butter, plus the flour, whole milk, and sour cream). I have included directions for this time-saving option below.
- 2 lbs. lean ground beef
- 6 T. unsalted butter divided
- 1 large red onion chopped
- 8 oz. sliced fresh button mushrooms
- 3 large cloves garlic minced
- ⅓ c. all-purpose flour
- 1 tsp. Worcestershire sauce
- 2 c. whole milk
- ¼ c. sour cream
- ½ c. diced hamburger dill pickle slices if you are especially fond of pickles, add even more!
- 1 T. Lawry's Seasoning Salt plus more for sprinkling over the tater tots
- ½ tsp. black pepper plus more for sprinkling over the tater tots
- 4 T. chopped fresh parsley
- 8 oz. Crystal Farms Bacon Cheddar cut into 1/2" cubes
- 8 oz. Crystal Farms Sharp Cheddar cut into 1/2" cubes
- 2 lbs. frozen tater tots
OPTIONAL "bacon cheeseburger" garnishes and condiments:
- cooked chopped bacon, for additional bacon flavor
- Red onion slices
- hamburger dill slices
- fresh cherry tomatoes halved
- chopped fresh parsley
- ketchup
- mustard
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Instructions
- Preheat oven to 350°F.
- Heat a large cast iron skillet (mine is 12 inches in diameter, with tall sides) over medium to medium-high heat. Add beef and brown it, stirring occasionally. Remove browned beef to a plate with a slotted spoon. Discard all but 2 tablespoons of any accumulated beef fat, and then add 2 tablespoons of butter to the beef fat in the pan. Once butter is melted, add onion, mushrooms, and garlic. Stir to incorporate. Cook until the onions are transparent and the mushrooms are nicely softened, about 10 minutes.* If using canned cream of mushroom soup instead of making the homemade gravy, skip the next paragraph.
TO MAKE THE HOMEMADE GRAVY (skip this paragraph if using canned cream of mushroom soup):
- Now slide everything in the skillet to one side. Tilt the skillet to draw the juices from the vegetables out into the empty side of the skillet. Add remaining 4 tablespoons of butter to empty side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works awesome here!). Draw in as much butter, beef fat, and juices from the onion and mushroom mixture as you can, into the flour. The mixture will be thick and paste-like. Cook for a minute or two, until the mixture is browned and fragrant. Then add Worcestershire sauce to the gravy side of the skillet. Whisk and cook for 1 minute. Then slowly add the milk while you whisk and scrape the bottom of the skillet. Once this mixture is smoothed out, bring the onion and mushroom mixture into the milk mixture, and then add the reserved beef. Add diced pickles, Lawry's seasoning salt, and black pepper, and stir to incorporate. Cook until thickened, about 5 minutes. Then stir in sour cream, plus 2 tablespoons of the chopped parsley. Add half of each of the cheeses, and stir to incorporate. Taste the gravy, adjusting with additional Lawry's seasoning salt and black pepper if needed.
- Level mixture out in the skillet. Then top with frozen tater tots. Sprinkle with a bit more Lawry's seasoning salt.
TO USE CANNED CREAM OF MUSHROOM SOUP (skip this paragraph if making the homemade gravy):
- Add two 10-ounce cans low-sodium cream of mushroom soup to the onion and mushroom mixture in the skillet. Add reserved beef and chopped pickles, and stir to combine. Stir in Worcestershire sauce. Then add half of each of the cheeses, and stir to incorporate.
- Let mixture warm for a couple minutes. Add Lawry's seasoning salt to taste, plus black pepper. Level mixture out in the skillet.
- Then top with frozen tater tots. Sprinkle with a bit more Lawry's seasoning salt.
- Place skillet in the preheated oven and bake for 35 minutes, then remove from oven and sprinkle with remaining cheese cubes and plenty of freshly ground black pepper.
- Place skillet back into the oven and bake for an additional 10 minutes. Place skillet underneath the broiler for a few minutes, until the hotdish is bubbling and the tater tots and cheese are browned to your liking.
- Remove from oven and serve hot.
- OPTIONAL: To add even more "bacon cheeseburger" flair, garnish hotdish with chopped bacon, red onion slices, hamburger dill slices, fresh cherry tomato halves, and chopped parsley. Also set out ketchup and mustard. I like to eat my hotdish with ketchup for dipping. Because. Cheeseburger and tater tots!
Notes
- from a farmgirl’s dabbles
Nutrition Information
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Serving
1
Calories
1098kcal
(55%)
Carbohydrates
59g
(20%)
Protein
66g
(132%)
Fat
67g
(103%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
33g
Trans Fat
1g
Cholesterol
225mg
(75%)
Sodium
2410mg
(100%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 1098 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1098kcal | 55% |
| Carbohydrates | 59g | 20% |
| Protein | 66g | 132% |
| Fat | 67g | 103% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 33g | 194% |
| Trans Fat | 1g | 50% |
| Cholesterol | 225mg | 75% |
| Sodium | 2410mg | 100% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
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