Ground beef tater tot casserole is the kind of dinner that gets requested by name. Seasoned beef and green beans in a creamy cheddar sauce are topped with rows of crisp, golden tater tots, and the whole dish bakes in one pan. It is cheap, filling and nearly impossible to mess up, and this version shows how to keep the tots crunchy instead of soggy.
Serves: 6. Prep: 20 minutes. Bake: 35 to 40 minutes.
Ingredients
- 1½ pounds (680 g) ground beef, 85% lean
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups (360 ml) beef broth
- ½ cup (120 ml) milk
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon salt and ½ teaspoon black pepper
- 2 cups frozen green beans or mixed vegetables
- 1½ cups (6 ounces / 170 g) shredded cheddar, divided
- About 1 pound (450 g) frozen tater tots
Instructions
- Heat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
- Brown the beef in a large, deep skillet over medium-high heat for 6 to 8 minutes, breaking it up. Add the onion for the last 3 minutes and the garlic for the last 30 seconds. Drain all but 1 tablespoon of fat. Season with ½ teaspoon of the salt and the pepper.
- Push the beef to the side, or remove it to a bowl. Melt the butter in the pan, whisk in the flour and tomato paste, and cook for 1 minute.
- Slowly whisk in the broth and milk, scraping up any browned bits. Add the Worcestershire, paprika and the remaining ½ teaspoon salt. Simmer for 4 to 5 minutes until the sauce is thick and coats the beef.
- Stir in the green beans and 1 cup of the cheese until melted.
- Spread the filling in the baking dish and smooth it into an even layer.
- Arrange the frozen tater tots in tight rows over the filling. Do not thaw them first.
- Bake uncovered for 30 minutes. Sprinkle with the remaining ½ cup cheese and bake 5 to 10 minutes more, until the tots are deep golden and the filling bubbles at the edges.
- Rest for 5 to 10 minutes before serving.
How to keep the tots crispy
- Bake uncovered. Covering traps steam and softens the tots.
- Thicken the filling. A loose filling bubbles up around the tots and makes them soggy. Simmer the sauce until it coats a spoon. See our guide on how to thicken sauces.
- Use frozen tots. Thawed tots are softer and absorb sauce.
- Space them evenly in one layer. Tots stacked on top of each other do not crisp.
- Brush with oil. For extra crunch, brush the tots lightly with oil or melted butter before baking.
- Finish with the broiler. For the last 2 to 3 minutes, broil on high, watching carefully.
Cooking the beef well
Browning is where flavor starts. Use a large pan so the beef sears instead of steaming, and resist stirring constantly. Our guide to searing meat properly explains why. Ground beef should reach 160°F (71°C), and the casserole is fully cooked when it bubbles in the center, but you can check with a thermometer, as described in our instant-read thermometer guide. Wash your hands and tools after handling raw beef, and read our cutting board safety guide for tips on avoiding cross-contamination.
Shortcut with canned soup
The classic version uses one 10.5-ounce can of condensed cream of mushroom or cream of celery soup in place of the butter, flour, broth and milk. Stir it in with ¼ cup milk, the Worcestershire and cheese. It is quicker, but tends to taste saltier. If you use canned soup, hold back the added salt until you taste it.
Variations
- Cheeseburger tot casserole: add 1 tablespoon yellow mustard and ¼ cup chopped dill pickles to the filling. Top with extra cheese and serve with ketchup.
- Taco tot casserole: replace the Worcestershire and paprika with 2 tablespoons taco seasoning, and add corn and a cup of salsa. Top with cheddar and Monterey Jack.
- BBQ tot casserole: stir ½ cup barbecue sauce into the beef, and top with cheddar and crispy onions.
- Veggie boost: add sliced mushrooms, diced carrots or peas.
- Turkey: swap in ground turkey, adding an extra tablespoon of butter.
Make ahead, freezing and reheating
Assemble the casserole through the filling up to a day ahead, cover and refrigerate. Add the tots just before baking, so they do not absorb moisture, and add 10 minutes to the time since the filling is cold. To freeze, freeze the baked or unbaked filling without tots in a sealed container for up to three months, then thaw, top with fresh tots and bake. A fully baked casserole freezes fine too, though the tots will not be as crisp when reheated. Reheat in a 375°F (190°C) oven uncovered, and avoid the microwave if you want crunch. Our freezer-friendly meals guide has more tips. It also fits well in a Sunday dinner plan, and costs little, as in our budget meal ideas.
What to serve with it
A fresh side balances the richness. Try a crisp green salad with homemade vinaigrette, roasted broccoli or a simple coleslaw. Because it is a one-utensil, hand-friendly dish, it also fits casual gatherings like board game night. For another take on potatoes and beef, see our hamburger casserole with potatoes, or browse ground beef dinner ideas beyond burgers and tacos. If your family likes stroganoff-style flavors, try ground beef stroganoff.
Common questions
Why are my tots soggy? The filling was too thin, the dish was covered, or the tots were thawed. Thicken the sauce and bake uncovered.
Can I use hash brown patties or waffle fries? Yes. Adjust the baking time so they are golden and crisp.
Can I use a smaller dish? Yes. A deeper 8×8 dish takes a little longer, and the tots may need to stack.
Do I need to drain the beef? Yes, leave only about a tablespoon of fat so the casserole is not greasy.
Is it kid friendly? Usually. Omit the paprika and use a mild cheddar if your kids prefer less seasoning.
