Then I dumped the mixture into a greased 9 x 13 inch baking dish and spread it out evenly. I stirred well again and left the mixture to simmer and thicken for 5 minutes.Īfter 5 minutes, I removed the pan from the heat and added some shredded Mexican cheese blend. Then I added some taco seasoning, salt, pepper and onion powder to the pan. I stirred all of the ingredients together well. Then I reduced the heat to medium and added a can of creamed corn, a can of corn kernels and a can of Rotel to the pan. Once the ground beef was fully cooked, I drained the grease from the pan.
I crumbled the ground beef well as it cooked. To make this cornbread casserole, I started by dumping a pound of lean ground beef into a large saute pan over medium-high heat.
PIONEER WOMAN TATER TOT CASSEROLE FULL
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.īe sure to read through the entire post so that you don’t miss out on any important tips and tricks! This ground beef casserole recipe takes just under an hour from start to finish and serves six people. This tasty dish is packed with flavor from the taco seasoning and Rotel but is not overly spicy. Mexican Cornbread Casserole is a hearty weeknight dinner recipe the whole family will love. Now that his take on it is perfected, tater tot casserole remains a morning meal for Botello, as it was when he was a kid eating his grandma’s version of the dish.Mexican Cornbread Casserole is an easy ground beef dinner recipe loaded with corn, Rotel diced tomatoes and green chilies, taco seasoning and shredded cheese all topped with Jiffy cornbread. We were trying to step outside of the box a bit with that.” I was looking for something that could amplify that flavor profile without being overly salty. We kept adding salt and then it became too salty. “It needed a little spice and a little salt. “Tater tot dishes can be good, but sometimes will be a little bland from all the starches in there,” Botello says. Made with cheddar cheese, bacon and sour cream, Botello’s casserole really came together with the addition of Cajun seasoning. I’ll start out with stuff that I like and then just add or take things out.” “I’ll have something that reminds me of a dish and I’ll try to base the new dish off of flavor profiles that really, really stuck out to me. That’s usually how I like to cook,” he says. It’s not the same, but it’s similar in a lot of ways.”Īccording to Botello, he’ll often use his memory as the foundation for creating a fresh take on an old dish. So, I basically had to just go off of what I remembered. My grandmother left a box of recipes, but that one was not in there.
I wanted to do something at Truth that was similar or at least reminded me of that part of my childhood. “It always stuck with me because it’s real hearty and Southern.
We would have it for Christmas breakfast,” Botello tells InsideHook. “My grandma on my mother’s side would make it for the holidays and stuff like that. Alongside meaty mains like brisket and pulled pork, Botello has installed a tot-centric item on Truth’s menu that recalls a dish he remembers his grandmother making when he was a kid: tater tot casserole.
The humble tot is also the hero of a starchy side dish pitmaster Leonard Botello IV serves up at his Texas barbecue joint Truth BBQ. That success was summed up quite succinctly by the product’s inventor, Francis Nephi Grigg: “The Tater Tot is the hero in the history of the saga of Ore-Ida Foods, Inc.,” Grigg wrote in as 1989 account of how the Tot came into existence. A staple of elementary school lunch trays in the 1990s and Brooklyn dive bars in the early aughts, the Tater Tots brand of frozen potato nuggets sold by Ore-Ida has become successful enough since being introduced in the mid-1950s that, similar to Kleenex and Band-Aids, the name has become synonymous with the product.
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