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Recipe Ingredients

  • 1 pound groud beef
  • 1 (1-ounce) package dry onion soup mix
  • 1 (10-ounce) package frozen peas and carrots
  • 1 cup frozen corn
  • 1 (12-ounce) jar beef gravy
  • 3 cups frozen potato tots
  • 2 cups shredded cheddar cheese
  • 1 half jalapeño, seeded and diced, optional
  • 1/2 cup sour cream (optional)

Recipe Directions

  1. Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray.
  2. In a large, deep skillet over medium heat, cook ground beef until no longer pink, stirring occasionally to crumble; drain liquid. Add onion soup mix, peas and carrots, the corn, and gravy to skillet; mix well. Cover and simmer for 5 minutes, stirring occasionally.
  3. Meanwhile, in a microwaveable bowl, heat potato tots 2 to 3 minutes, just until you can crumble with a fork. Stir in cheese and jalapeño, if desired. Spoon beef mixture into baking dish and sprinkle potato mixture evenly over top.
  4. Bake 25 minutes or until heated in center. Top with sour cream, (if desired) and serve.
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Test Kitchen Tip:

  • We love how Pamela crumbles up the potato tots and mixes them with some cheddar to make a topping that is second-to-none. In this case, thinking outside the box really paid off.
  • To see the other winning recipes, check out Easy Chicken Pot Pie and “Nacho Fries” Topped Cheeseburger.

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