![]() Remember: it’s called hotdish for a reason: It’s very hot! I know your house is filled with the enticing aromas of comfort food, and I realize that it’s really, really hard to resist those hot and crispy tater tots staring you down, but let it cool a bit before you dig in, or you will scald your mouth. Remove and let cool for a good 5-10 minutes, or even longer. Place baking dish in the oven and bake uncovered until the tater tots are brown and crisp and the hotdish is bubbling, about 30-45 minutes. It also scores more points for presentation. I find you get more tater tots (the best part!) if you put them in nice, neat rows, even though it takes longer to do so. Pour this mixture into the baking dish and top with tater tots. If it seems dry, add 1/2 C or so of milk. Stir in the soup and green beans add salt and pepper to taste. Add the onion, celery, and garlic and continue cooking until they are soft and the beef is completely browned. The goal is to leave enough fat to boost the flavor but not feel too greasy. Once the beef is mostly browned, tilt the pot to one side and spoon out any excess fat, but not all of it: Leave about a tablespoon remaining in the pot. I like to use my Dutch oven, as it is large enough to stir everything in later without spilling over. I have even used ground bison with terrific results.īrown the ground beef in a large pan over medium heat, breaking it up into smaller pieces as it browns. ![]() I recommend using grass-fed beef instead of the supermarket commodity stuff. In a large, 12 inch cast iron skillet over medium-high heat, add the ground beef and cook, crumbling as it cooks, until no longer pink, around 5 minutes. You may use whatever brands you want, but be sure to get French Cut green beans. Your grocery list, excluding staples such as onions, garlic and celery, are just these four ingredients. Allow to stand for 10-15 minutes before serving. Bake uncovered at 350° F for 30-45 minutes or until bubbling. Spread evenly into a 9 x 13 baking dish and cover with a layer of tater tots. Remove the pan from the heat and stir in the soup, green beans, and salt and pepper. ![]() Continue cooking, stirring often, until the beef is completely browned and the onions and celery are softened. When most of the red color is gone, spoon out excess fat (but leave some behind) and add the onion, celery, and garlic. In a large pan over medium heat, brown the beef. My recipe below is how I make this quintessential Minnesota hotdish. Just about any baked concoction using ground beef and cream of mushroom soup can be considered a hotdish, but the Tater Tot Hotdish seems to be the “it” hotdish here in Minnesota. It’s cold here in Minnesota, dontcha know, so I can see where a hot dish would be welcomed at such an event. I believe that the term originated from the old Lutheran church potluck suppers where someone may have asked what to bring and was told to please bring a hot dish (as opposed to a cold dish, salad, dessert, or some other dietary delight). However, I grew up calling it hotdish, so that’s what I will call it here. Those of you who are not from Minnesota may not be familiar with the culinary masterpiece we Minnesotans call “hotdish.” Everywhere else in the world this food staple would be called a casserole, and there’s nothing wrong with that. ![]()
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