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
- Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray.
- 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.
- 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.
- Bake 25 minutes or until heated in center. Top with sour cream, (if desired) and serve.
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.
