The other day I found myself with a pound of ground beef and no dinner plans (I forgot to soak beans for tacos the night before and there's no way we're having tacos without beans!). What to do? I didn't want to make spaghetti as we're trying to avoid gluten as much as possible, we just had burgers last week, and I wasn't in the mood to make a boring meatloaf.
When I was in college I had a boyfriend whose mom made tater tot casserole so I invented this loose variation. It was actually pretty darn good. Even sister bear ate several helpings, and she doesn't do casseroles. This one goes in the comfort food category.
When I was in college I had a boyfriend whose mom made tater tot casserole so I invented this loose variation. It was actually pretty darn good. Even sister bear ate several helpings, and she doesn't do casseroles. This one goes in the comfort food category.
There are, in fact, no tater tots to be found in it, but let's not get all technical, okay?
Ingredients
1 pound grass-fed ground beef
1/2 onion, chopped
Salt
Pepper
2 cloves garlic, crushed
1 cup cream of chicken soup
1 pound carrots, thinly sliced
1 head broccoli, chopped
1 head cauliflower, chopped
5 medium red potatoes, diced small
Fat for frying, I used ghee this time
Directions
1. Put the diced potatoes in a greased baking dish and bake them in the oven at 450 for 20 minutes. You don't have to put them in a single layer, but spread them out evenly. (You're just doing this step to cut down on cooking time later when you fry them.)
2. Brown the ground beef with the onions and garlic. Add salt and pepper. When the beef is brown, turn off the burner and mix in the soup. Spread the beef mixture in the bottom of a greased 9x13 casserole dish. Spread the chopped veggies over the top of the beef mixture.
3. Heat up a skillet nice and hot, add some fat, and fry the potatoes with salt and pepper (and chopped onions, if you want) until they're nice and brown. Don't overcook them , in fact, you should under cook them just slightly. Spread the brown potatoes over the top of the veggie layer.
4. Put the casserole in a 350 degree oven for 30 minutes.
Ingredients
1 pound grass-fed ground beef
1/2 onion, chopped
Salt
Pepper
2 cloves garlic, crushed
1 cup cream of chicken soup
1 pound carrots, thinly sliced
1 head broccoli, chopped
1 head cauliflower, chopped
5 medium red potatoes, diced small
Fat for frying, I used ghee this time
Directions
1. Put the diced potatoes in a greased baking dish and bake them in the oven at 450 for 20 minutes. You don't have to put them in a single layer, but spread them out evenly. (You're just doing this step to cut down on cooking time later when you fry them.)
2. Brown the ground beef with the onions and garlic. Add salt and pepper. When the beef is brown, turn off the burner and mix in the soup. Spread the beef mixture in the bottom of a greased 9x13 casserole dish. Spread the chopped veggies over the top of the beef mixture.
3. Heat up a skillet nice and hot, add some fat, and fry the potatoes with salt and pepper (and chopped onions, if you want) until they're nice and brown. Don't overcook them , in fact, you should under cook them just slightly. Spread the brown potatoes over the top of the veggie layer.
4. Put the casserole in a 350 degree oven for 30 minutes.
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