Tater tot hot dish

Adapted from a recipe found recently that was given to us by Steve White, when we left Arizona in 2008.

• 1 lb ground beef, browned and drained (can add mushrooms)
• 12-16 oz green beans or other vegetables 
• 1 can cream of mushroom (or other) soup, low sodium (can make your own by using our cream of chicken soup recipe and use beef broth instead of chicken broth)
• 1/2 of 1 oz pkg onion soup mix, dry (I substituted one beef bouillon cube, some dried onion and garlic powder, 1 tsp savory, pinch paprika and black pepper)
• Grated Cheddar Cheese (4-8 oz, as desired)
• 1/2 package of tater tots or crispy crowns

Directions:

Cook beef over medium high or high temperature. Remove from pan if making your own soup and use the pan for that recipe. Combine soup, vegetables, beef, and onion soup mix in the pan. Transfer to a 9x9 pan and top with cheese. Cook tater tots separately for crispier tots or put them directly on top and put some of the cheese on top of them. They won't get crispy when directly on top of the rest.

Cook at 400-425 degrees for 25-30 minutes.