We know, we know. Thanksgiving is for the turkeys. We're not trying to steal anyone's thunder - we promise. This is one of our favorite, quick recipes you can make in the midst of holiday craziness pre-Thanksgiving or for after the big day when you're so done with leftover sandwiches and need a little break.
This recipe is put together super quick so it's perfect for throwing together in the middle of Thanksgiving festivities, you can make it ahead and put it in the fridge and then pop it in the oven when you're ready or you can make it for a cozy after Thanksgiving dinner when you're done with the turkey. We think you'll love it so much, you might just add it to your regular weeknight dinner rotation!
1 lb. Elevation Beef ground beef
1 medium yellow onion, chopped
2 cloves of garlic, minced
1 (10.75 oz.) can of condensed mushroom soup (we're not opposed to this, but if you are, there are plenty of recipes online for cream soup replacements!)
2 Tbsp. ketchup
2 Tbsp. soy sauce or worcestershire sauce
1 c. of cheddar cheese (plus more for topping)
1 bag of frozen tater tots
Salt and pepper to taste
Cook tater tots according to directions on the bag. While the tater tots are cooking, start to cook down the onion in a large skillet with some oil. When the onions are translucent, add the garlic and ground beef and brown. When the beef is mostly cooked through, add the condensed soup, ketchup, soy sauce or worcestershire sauce and salt and pepper. Cook together for five minutes, pull from the heat, add the cheese and spoon mixture into a 12x8 baking dish.
Top with tater tots, cover with more cheese and salt and pepper. Bake at 425 degrees for 25 minutes or until the cheese is bubbly and lightly brown.
If you're making this recipe in advance, we would leave the tater tots off until it's ready to bake. You can also add veggies into the beef mixture, we prefer to serve them on the side though.
Adapted from: allrecipes.com.