I have been sick for almost 2 weeks now with a bad flu and wanted to have something warm and comforting for supper. It’s cold outside, and a one pot dish that would take minimal effort made with pantry/freezer basics fits the bill. This one will satisfy the kid in you, even if you are just curling up on the couch for another Netflix marathon. Be sure to use a pot that can go from stove to oven to save cleanup.
- 1 pound lean ground beef
- 1 onion chopped
- 1 tsp of all purpose spice blend (I like Silk Road Spices)
- 1/2 tsp each dried garlic and onion powder
- Few dashes of W-sauce
- 1 can cream of anything soup – use a low sodium variety – I like cream of chicken or mushroom
- 1/4 cup ketchup
- 1 tsp Dijon mustard
- Splash of milk
- 1 cup frozen veggies (small ones – I like peas)
- 1 regular bag frozen tatertots
Optional toppings: grated cheese, diced tomatoes, freshly ground black pepper
(I make this in my castiron pan as I love how it browns the meat)
Preheat the oven to 450F (I use the directions on the tatertot bag).
In a preheated pan, brown the meat. Add in the onions. Cook for a few minutes, then add in the spices. Add in the W-sauce, soup, ketchup and Dijon. Stir well and let cook for a few minutes. Add in the splash of milk to loosen the mixture up. Turn the stove off, stir in the frozen veggies, and use a spatula to flatten the mixture.
Arrange the tatertots on top. Bake for 20-25 minutes in centre of oven until mixture is bubbling and tots are browned. Remove from oven and sprinkle with cheese. It should melt nicely on the hot tots. Sprinkle with tomatoes if using.
Serves 4-6. Enjoy!