I found two recipes that had the same similar concept and similar ingredients but they were both completely different. I loved the idea of both of them so I took what I liked about each recipe and combined them together. What came of the two was an incredible recipe that my entire family loved.
The recipe calls for a 9×13 pan which is normally way too much food for us and always means a ton of leftovers. I debated half-ing the recipe but then I thought it would became a pain with too many half cans to worry with. I decided to make the entire recipe, and thank goodness I did. By the time dinner was over there was about 1/8th of the pan left over. I was stunned, but yes it was that good!
We all loved this recipe and I can easily see it being on our menu again and again. It’s easy, dirt cheap and delicious!
- 1 lb. of ground beef
- 4 tbsp. dry minced onions
- 1 can cream of mushroom soup
- 1/4 teaspoon salt (more or less)
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- 1 can Rotel (I used mild) do not drain
- Tater tots – 32 oz. (leave frozen)
- Cheddar cheese – 2 cups
- Brown ground beef then drain the grease off (Before you add the spices)
- Add diced onions, cumin, garlic powder and salt and pepper. Cook until the onions are soft.
- Add, soup and Rotel tomatoes, then mix together well
- In the bottom of a greased 9×13 pan add bag of tatar tots in one single layer you may not need the entire bag, then top with 1 cup of the cheese.
- Then on top of the tots and cheese add burger mixture then top with remaining cheese
- Place in a 350F oven for 30 -45 minutes. Let stand for 5 minutes before serving.