Prep Time: 15 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 30 mins | Yield: 6 Servings
I got this recipe from my mom. She said that her late grandmother gave this recipe to her. I love this meat and tater hotdish since I was little and my kids also enjoy it. It’s comfort food as its finest that you can make using only a few readily available ingredients. A wonderful recipe that is perfect for cold nights.
This is a very delicious and unique dish with a combination of cheese and meat. Impress everyone with a new hot meal that I am pretty sure everyone will ask for again and again!
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Ingredients
1 onion, chopped
1 pound ground beef
1 (10.75 ounces) can of condensed cream of mushroom soup
1 (15 ounces) can green beans, drained and liquid reserved, divided
¾ cup sour cream
1 pound frozen bite-sized potato nuggets (such as Tater Tots®)
1 processed cheese (such as Velveeta®), sliced
HOW TO MAKE GRANDMA’S MEAT AND TATER HOTDISH
Step 1: Ready the oven and preheat it to 375 degrees F or 190 degrees C.
Step 2: Cook the ground beef in a large skillet over medium-high heat for about 5 minutes, breaking the meat as it cooks, until brown. When done, discard the excess grease. Then, add the onion and cook for about 5 minutes until clear.
Step 3: Add the sour cream, green bean liquid, and condensed soup to a small mixing bowl. Mix well until blended.
Step 4: Add the green beans in the skillet with the beef and stir. Then, take the skillet off the heat and transfer the mixture into a casserole dish.
Step 5: Over the mixture, add the sliced cheese, frozen potato nuggets, and pour the sauce on top.
Step 6: Bake in the preheated oven for about 1 hour or until the hotdish brown and bully. Take it out of the oven when done and serve right away. Enjoy!
Nutrition Info:
Calories: 534 | Protein: 23.9g 48% | Carbohydrates: 31.9g 10% | Dietary Fiber: 3.4g 14% | Sugars: 6g | Fat: 36.5g 56% | Saturated Fat: 15.6g 78% | Cholesterol: 89.5mg 30% | Vitamin A Iu: 640IU 13% | Niacin Equivalents: 8mg 61% | Vitamin B6: 0.2mg 14% | Vitamin C: 5.8mg 10% | Folate: 32.6mcg 8% | Calcium: 278.9mg 28% | Iron: 2.5mg 14% | Magnesium: 36.7mg 13% | Potassium: 635.8mg 18% | Sodium: 1281mg 51% | Thiamin: 0.1mg 6% | Calories From Fat: 328.5

Ingredients
- 1 onion, chopped
- 1 pound ground beef
- 1 (10.75 ounces) can of condensed cream of mushroom soup
- 1 (15 ounces) can green beans, drained and liquid reserved, divided
- ¾ cup sour cream
- 1 pound frozen bite-sized potato nuggets (such as Tater Tots®)
- 1 processed cheese (such as Velveeta®), sliced
Instructions
Step 1: Ready the oven and preheat it to 375 degrees F or 190 degrees C.
Step 2: Cook the ground beef in a large skillet over medium-high heat for about 5 minutes, breaking the meat as it cooks, until brown. When done, discard the excess grease. Then, add the onion and cook for about 5 minutes until clear.
Step 3: Add the sour cream, green bean liquid, and condensed soup to a small mixing bowl. Mix well until blended.
Step 4: Add the green beans in the skillet with the beef and stir. Then, take the skillet off the heat and transfer the mixture into a casserole dish.
Step 5: Over the mixture, add the sliced cheese, frozen potato nuggets, and pour the sauce on top.
Step 6: Bake in the preheated oven for about 1 hour or until the hotdish brown and bully. Take it out of the oven when done and serve right away. Enjoy!