To get a crisp top layer, bake for at least 25 minutes or longer, depending on your oven settings. Add hidden vegetables like peas, carrots, or mushrooms.Top with a dollop of sour cream and chives for extra flare.Regular tater tots or tater tot rounds are both acceptable substitutes.Make an extra pan and freeze it for a quick dinner later.My kids often like me to use extra tater tots.The great thing about casseroles is you can mix and match to suit your preferences! This recipe is inspired by a Tater Tot casserole recipe from the Salty Marshmallow. Place the dish back in the oven for an additional five minutes after adding the remaining cheese.Ĭustomize this casserole with your favorite cheese blend tips.Bake until the casserole is bubbling and the tots are golden and crispy, depending on your oven.Top the rest of the tater tots with the mixture. Over the tater tots, spoon the sloppy joe mixture and top with half the cheese.Drain any grease and add the bell pepper, tomato sauce, tomato paste, ketchup, BBQ sauce, brown sugar, yellow mustard, Worcestershire sauce, and vinegar.Fry the meat, onion, and garlic in a large skillet until the steak is no longer pink.Add cooking spray to a 13×9-inch baking dish and preheat the oven.Frozen Tater Tots– round or traditional.Colby jack cheese – Pepper Jack, Mexican-blend or Cheddar will work too.Yellow onion – white may be used but not as sweet.Ground beef- I prefer 90% lean for less grease.and it’s a recipe even picky eaters will love.is great for potlucks, game days, or weeknight dinners.this casserole feeds a large group on the cheap.it’s convenient comfort food and easy to make.Serve casserole with some of the chopped pickles on top.One of my favorite ways to get the most from a pound of ground beef is to make this easy family-sized Sloppy Joe Tater Tot Casserole. for an hour (or until the casserole is piping hot all the way through, bubbly, and a deep golden brown on top.) Top with another layer of Tater Tots, sprinkle on the rest of the seasoned salt, and finally, top with the rest of the cheese.īake, uncovered, at 350 degrees F. Sprinkle half the shredded cheese over the BBQ meat sauce. Top with the sauce and smooth so it’s a nice, even layer. Sprinkle half of the seasoned salt over the tots. Add the BBQ sauce, ketchup, mustard, Worcestershire sauce, celery seed, smoked paprika, and onion powder. Transfer to the same mixing bowl that the Beyond meat is in. Add the garlic and cook an additional minute or so. Saute until tender, translucent, and slightly golden.

Once hot, add the onion and green pepper. In the same skillet, without washing the pan, add the olive oil and heat it over a medium flame. Remove from skillet and transfer to a big mixing bowl. shredded vegan cheddar cheese (I used So Delicious Brand)Ĭhopped dill pickles (for topping/garnish)įry up the thawed Beyond meat until it’s about halfway done. frozen Tater Tots (I always get Ore-Ida brand)Ĩ oz. My husband, a carnist, prefers it and still talks about the best burger he’s ever had, and it was vegan.ġ Tablespoon vegan Worcestershire sauce (Wild Harvest makes a great one)Ħ4 oz. If you’ve never tried Beyond beef, it’s REALLY good. Those are the only ingredients I had to veganize. My version is vegan, but you can use ground beef and regular cheese, if you prefer.

Not that that’s a bad thing, but it does make a lot. If you aren’t feeding a big family, you might want to cut this recipe in half or you’ll be eating hotdish all week. This goes together quickly and makes a heavy, 9X13 pan of comfort food goodness. Especially if you’re Minnesotan and make it all the time during the cold months. This time I made it with sloppy joe filling and cheese! So good, and a nice change from the original. And it’s a twist on the classic Tater Tot Hotdish. One word, not two, is what we’re making today. I’ve lived here my whole life and I don’t sound anything like the characters on Fargo, but once in awhile the Minnesota slips out and someone calls me on it. For Peet’s sake! (Say that in the best Minnesota accent you can muster. See what I mean? If you’ve been calling it casserole this whole time, I’m not mad at you, but now that you know it’s time to get it right. It can carry a main dish, a breakfast dish, a side, or even a dessert. Casserole? Who okayed this? 🙂 A casserole pan can serve any number of functions and carry any number of dishes. I’m not sure where the ridiculous trend of calling food by the dish it’s served in started, but I’m here to tell you that the hotdish, the stuff in the casserole pan, is what the food is actually called. Hotdish, not to be confused with casserole. We take our hotdish very seriously here in Minnesota.

Sloppy joe tater tot casserole