An easy weeknight go-to meal or a comfort dish on a cold weekend!

Serves: 6-8
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Ingredients:
- 1 pound ground beef
- 1 yellow onion, chopped
- Seasoned salt & black pepper, to taste
- 1 can cream of mushroom soup
- 1 empty soup can milk
- 1 bag of frozen mixed veggies
- 1 cup shredded Cheddar cheese
- 1 cup shredded Colby Jack cheese (*shred your own cheese – you won’t be disappointed)
- 1 bag frozen tator tots
Directions:
- Preheat the oven to 350 degrees.
- In a large skillet, brown the hamburger with onion and seasoned salt and pepper (to your liking).
- Once the hamburger is cooked, drain off grease if necessary. Then, add cream of mushroom soup, milk, frozen mixed veggies, and ½ cup of the shredded cheese. Stir together over low heat to combine.
- In the bottom of a greased 9 x 13 baking dish, place one layer of tator tots (straight lines or throw ‘em in – whatever floats your boat) so the bottom of the pan is covered.
- Pour meat mixture evenly over tots. Then top with remaining cheese and tots.
- Bake for about 50-60 minutes, until the cheese is nice and bubbly.
- Enjoy!
I love a good hotdish (as we call them here in Minnesota 😉 ) – I mean, what’s not to love? A meal in one dish? Count me in! Tator Tot Hotdish is a classic, and there are many variations of the traditional recipe. Early in our marriage, I tried my hand at a couple different hotdish recipes, but Tator Tot Hotdish has always been one that Jacob enjoys and seems genuinely excited about when I mention that I’m making it for supper.
One evening I had an idea to try two layers of tator tots instead of just one on top. So, my recipe is a little different in that I layer tots on the bottom and the top. For some reason I think it adds more substance to the dish, but I think that could just be in my head. 😉 I also love to use mixed veggies of corn, peas, green beans, and carrots. I know some recipes only call for one vegetable, but I figure why not throw them all in! I love to buy frozen vegetables from Aldi, and this particular bag is the perfect amount for this recipe.
While it creates a little extra prep time, I highly suggest you grate your own cheese from a block. I always do it when I have the time (but no doubt I use pre-shredded when I’m in a hurry) because it honestly tastes and melts so much better, and really is much creamier! I love my Oxo box grater because I can shred cheese right into the measuring cup! Get one for yourself by clicking on the picture below – I promise you won’t be disappointed!

I always make sure I have these ingredients on hand so I can whip this recipe out on a moment’s notice. Follow along below for step-by-step pictures!
- In a large skillet, brown the hamburger with onion and seasoned salt and pepper (to your liking).


- Once the hamburger is cooked, drain off grease if necessary. Then, add cream of mushroom soup, milk, frozen mixed veggies, and ½ cup of the shredded cheese. Stir together over low heat to combine.



3. In the bottom of a greased 9 x 13 baking dish, place one layer of tator tots (straight lines or throw ‘em in – whatever floats your boat) so the bottom of the pan is covered.
- Pour meat mixture evenly over tots. Then top with remaining cheese and tots.




5. Bake for about 50-60 minutes, until the cheese is nice and bubbly.
Please tag me @ellynoelfke on Instagram if you make this Tator Tot Hotdish! We love to see our recipes being made by real families. 🙂 And make sure to subscribe in the box below to get our original Rural Soul recipes sent right to your email!
Rooted in ag and led by faith,
Ellyn
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