![]() ![]() Sprinkle shredded cheese over the top of the beef mixture.Pour the beef mixture over the tater tots and spread evenly.Spread tater tots in a single layer in a 9×13-inch baking dish.Stir in cream of mushroom soup, milk, garlic powder, salt, and pepper until well combined.In a large skillet, cook ground beef and onion over medium-high heat until beef is browned and cooked through.2 cups shredded cheddar cheese Directions.One container of condensed cream of mushroom soup, sized at 10.75 ounces.Crafting this dish is a breeze and it can be personalized to cater to your unique flavor preferences. Here is Ree Drummond’s famous tater tot casserole recipe. ![]() Ree Drummond’s Tater Tot Casserole Recipe Her tater tot casserole recipe is one of her most popular, and it’s been featured on her TV show, in her cookbooks, and on her blog. Ree is known for her down-home cooking style and her ability to turn simple ingredients into delicious and satisfying meals. Its, also known as the Pioneer Woman, is a famous food blogger, author, and TV personality who has become synonymous with tater tot casserole. Tater tot casserole quickly became a family favorite, as it was easy to make, hearty, and inexpensive. Tater tots were a popular convenience food at the time, and home cooks began experimenting with ways to use them in casseroles and other dishes. The origins of tater tot casserole are somewhat murky, but it’s believed to have originated in the Midwest or the South in the 1950s or 1960s. The dish is known for its simplicity and versatility, as you can add or subtract ingredients based on your personal taste and dietary preferences. It’s similar to a shepherd’s pie or a moussaka but with a crispy tater tot crust on top instead of mashed potatoes or eggplant. Tater tot casserole is a classic American comfort food that combines ground beef, tater tots, cheese, and vegetables into a filling and satisfying one-dish meal. Tips for Making the Perfect Tater Tot Casserole Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping. Remove to a platter and squeeze over the lime juice. Cook the tacos on the griddle until crisp, 30 to 45 seconds per side.Add a little onion and cilantro, then fold in half to close. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid.Remove the beef to a bowl and shred with 2 forks.Cook until the beef is very tender, about 3 hours. Bring to a simmer, cover and transfer to the oven. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. ![]() Add the meat back to the pot with any juices from the plate.
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