- 4 strips of bacon (about 3 oz.)
- 1/2 yellow onion, chopped
- 2 cloves garlic, chopped
- 2 lb. ground sirloin
- 1 10.75 oz can cream of mushroom soup
- 3/4 c. milk
- 1/2 tsp. salt
- 3/4 tsp. ground black pepper, divided
- 3 c. baby spinach, roughly chopped
- 1 c. frozen corn
- 8 oz. shredded cheddar or Colby jack cheese
- 1 32 oz bag of tater tots
- 1/4 c. grated parmesan cheese
- Chopped chives or scallions, for garnish
- Preheat the oven to 375 degrees. Remove the tater tots from the freezer to let them thaw slightly while you prepare the filling. Heat a large skillet over medium heat. Add the bacon and cook until golden brown and extra crispy, 6-8 minutes. Remove to a paper towel lined plate and leave the grease in the skillet. Set all of the bacon aside for topping later.
- Add the onion to the skillet and cook until slightly softened, about 4 minutes. Add the garlic and cook 1 more minute. Add the ground beef and break into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Drain off excess fat or liquid, if you like. Remove skillet from the heat. Stir in the soup, milk, salt and ½ teaspoon black pepper and mix until smooth. Fold in the spinach to wilt slightly, then the corn.
- Sprinkle the cheddar cheese evenly over the top of the casserole. Place the tater tots on top in a single layer, arranging them in concentric circles (or just toss them on and push them very close together.) Sprinkle the top with parmesan cheese and the additional 1/4 teaspoon of black pepper.
- Bake 30-35 minutes until the tater tots are golden. Remove from the oven and crumble the cooked bacon over top. Let rest 5 minutes. Top with chopped chives or scallions and serve.
Source: The Pioneer Woman0