BACON CHEESEBURGER CROCK POT TATER TOT CASSEROLE

It’s super easy to make and made completely from scratch with no canned soups! Don’t worry though you can still substitute in a can of cream soup of your choice if you prefer. You could also bake this in the oven like a traditional tater tot casserole and I will give instructions for that as well. 

I used my traditional tater tot casserole recipe and added in a hefty dose of bacon and cheddar cheese. Because bacon and cheese makes everything better, right?! And as I mentioned earlier I didn’t use canned soups in this tater tot casserole. It really isn’t that much harder to make a homemade gravy. Plus, I can pronounce everything that goes into it. Don’t worry it won’t be lumpy either.

Ingredients

• 2 pounds lean ground beef
• 10 strips bacon diced
• 1 small onion diced
• 4 cloves garlic minced
• 1/3 cup all purpose flour
• 3 cups milk
• 1 tablespoon Worcestershire sauce
• dash of hot sauce optional
• 3 cups cheddar cheese plus a little extra for topping if desired
• 1 12-16 oz bag frozen mixed vegetables
• 1/4 cup sour cream
• salt and pepper to taste
• 1 2 pound bag frozen tater tots

Instruction

1. In a large skillet brown ground beef, bacon, onion and garlic over medium heat until beef is no longer pink. Sprinkle the flour over the ground beef and stir well to combine. Stir in the milk, Worcestershire sauce and hot sauce. Cook for 2-3 minutes or until thickened. Remove from heat and stir in the cheddar, frozen vegetables and sour cream. 
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Full recipes : https://www.julieseatsandtreats.com

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