Ingredients
Scale
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup milk
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 (32 oz) package of frozen tater tots
Instructions
- Heat a skillet over medium heat. Add ground beef and diced onion; cook until browned, about 5-7 minutes. Add garlic, salt, and pepper, and cook for another minute. Drain excess fat, then stir in Worcestershire sauce, paprika, and seasonings.
- In a bowl, combine cream of mushroom soup, milk, and half of the shredded cheddar cheese. Mix well until smooth.
- Preheat your oven to 375°F (190°C). In a large mixing dish, combine the cooked ground beef, creamy sauce, and half of the shredded mozzarella cheese. Spread this mixture evenly in a greased 9×13-inch baking dish.
- Arrange the frozen tater tots evenly over the beef and sauce mixture. Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the remaining cheddar and mozzarella cheese on top, then bake uncovered for an additional 10-15 minutes until cheese is melted and bubbly. Enjoy a hot, cheesy cheeseburger casserole!
Notes
- Feel free to add diced pickles, bacon bits, or your favorite seasonings for extra flavor.
- Well-covered leftovers can be stored in the refrigerator for up to 3 days.
- To reheat, microwave for 2-3 minutes or bake at 350°F (175°C) until warmed through.
- For longer storage, freeze portions for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 1020mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg