Next, I sprinkle in some salt and pepper to taste—the seasoning really makes a difference here! Let it simmer for a couple more minutes so the flavors can meld beautifully. Meanwhile, I preheat my oven to 425 degrees F, as we need those tater tots to get lovely and crispy. After a few minutes of simmering, I carefully arrange the frozen tater tots over the meat mixture in an even layer.
Once the tater tots are spread out, I pop the skillet into the oven for about 25 minutes, or until the tots are golden brown and crispy. About halfway through, I can already smell that savory combination of flavors, which is hard to resist! As it bakes, I prepare my cheese. I like to use sharp cheddar for an extra kick, but feel free to use whatever you like best.
Finally, I take the skillet out of the oven and sprinkle the cheese over the tater tots. I return it to the oven for an additional 5 minutes until the cheese is melty and bubbly. Seeing that gooey cheese melt on top of the crispy tater tots is one of my favorite parts! Once it’s done, I let it sit for just a minute and then garnish with freshly chopped green onions for a pop of color and flavor.
Pro Tips for Best Results
When making this dish, I always recommend using good-quality ground beef. I’ve tested this three ways—using lean, regular, and even turkey—and I find that the flavor really shines through with a bit more fat in the beef. It provides a richness that complements the tangy sauce perfectly.
Another tip is to not overcrowd the tater tots. I learned this the hard way when I piled them on too thick once, and they didn’t crisp up as nicely. Spacing them out allows for more air circulation and a perfect crunch that I crave in every bite.
Lastly, feel free to play with the spices! If you love a little extra kick, adding some chili powder or hot sauce to the meat mixture can elevate the flavor profile. I’ve enjoyed experimenting; it’s all about making it your own!
Common Mistakes to Avoid
One common mistake I see is not draining the fat from the ground beef. If you skip this step, the dish can end up greasy, which takes away from the overall flavor. I always make sure to drain off any excess fat after browning. (See the next page below to continue…)