Finally, I sprinkle the remaining cup of shredded cheese evenly over the top of the tater tots. I pop the dish into the preheated oven and bake for 35-40 minutes. You’re looking for the cheese on top to be fully melted and bubbly, and the tater tots to be deep golden brown and crispy. I always let it rest for about 5-10 minutes after pulling it out. This rest is crucial—it allows the bubbling lava beneath to settle so you can serve perfect, scoopable portions instead of a delicious but messy landslide.
Pro Tips for Best Results
For the crispiest tot topping, give the dish a quick blast under the broiler for the last 2-3 minutes of baking. I keep a close eye on it to prevent burning, but this trick guarantees that satisfying crunch in every bite. Ovens vary, so if your tots aren’t as golden as you’d like, the broiler is your best friend.
Drain your beef well, but don’t rinse it. I tested rinsing it once to reduce grease, and it washed away so much flavor. Just spoon the cooked beef and onions into a colander over the sink and let the fat drain off. Leaving about a teaspoon in the skillet is fine and adds richness, but a pool of grease will make the final casserole slick.
Let it rest before serving. I know it’s tempting to dive right in, but those 5-10 minutes of patience are a game-changer. The filling thickens up perfectly, making it easier to serve and allowing the flavors to settle. It also saves everyone from burning the roofs of their mouths on molten cheese—a lesson I learned the very first time!(See the next page below to continue…)