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Bacon Cheeseburger Tater Tot Hotdish

This warm and flavorful Bacon Cheeseburger Tater Tot Hotdish is a fun twist on a timeless comfort food.

Ingredients

  • 2 lbs lean ground beef
  • 6 tbsp unsalted butter
  • 1 large red onion, chopped
  • 8 oz fresh button mushrooms, sliced
  • 3 large cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 tsp Worcestershire sauce
  • 2 cups whole milk
  • 1/4 cup sour cream
  • 1/2 cup hamburger dill pickle slices, diced
  • 1 tbsp Lawry’s seasoning salt, plus more for sprinkling over the tater tots
  • 1/2 tsp black pepper, plus more for sprinkling over the tater tots
  • 4 tbsp fresh parsley, chopped
  • 8 oz Crystal Farms Bacon Cheddar Cheese
  • 8 oz Crystal Farms Wisconsin Sharp Cheddar Cheese
  • 2 lbs tator tots, frozen
Recommended Crystal Farms Product Substitutions: Crystal Farms Bacon Cheddar Cheese

Instructions

  • Preheat oven to 350° F.
  • Heat a large cast iron skillet 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 step.

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!).
  • 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.
  • 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.
  • 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.
  • 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.
Recipe Courtesy of: A Farmgirl's Dabbles

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