Monday, April 15, 2013

Southwestern Curried Tater Tot Hot Dish

Anyone who's ever lived in the Northern Midwest is familiar with the "Hot Dish," or what strange other tribes call a "Casserole." It's some good stuff, as comfort foods go. It's easy to make, it's filling...and it's more bland than Mitt Romney eating a cucumber and white bread sandwich in Moose Jaw, Saskatchewan. So, in my own inimitable style, I decided to fire it up a bit with an American/ Indian/ Southwestern fusion vibe.

Southwestern Curried Tater Tot Hot Dish


1 lb. ground beef

1 tsp. garlic salt

1 chopped white onion

3 tbsp bread crumbs

3 tbsp curry powder

1 tbsp rubbed sage

1 tsp cayenne (red) pepper

1 can condensed cream of mushroom soup

1/2 soup can milk

1 32-oz pkg Tater Tots

Preheat oven to 375. Crumble beef and garlic salt into 9x 13 baking dish, add onion, sprinkle bread crumbs on top. Combine the rest of the ingredients, mixing well, and pour over meat mixture. Top with closely-spaced Tater Tots and bake for 1 hour.

Comfort with a betcha!

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