Bacon Cheddar Tater Hot Dish
1 lb lean (85%) ground beef
1 medium onion, chopped
1 can (10.5 oz) condensed cream soup
1 cup Kemps Sour Cream
1 bag (32 oz) frozen tater tots
6 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese (8 oz)
- Heat oven to 350°F. Lightly spray 6 (8-oz) individual baking dishes (ramekins) with cooking spray.
In 10-inch nonstick skillet, cook beef and onion over medium heat 10 minutes, stirring frequently, until brown; drain if needed. Stir in soup and sour cream until well mixed.
- Place half (about 8 tots) of the frozen potatoes in a single layer in the ramekins. Spoon beef mixture on top. Top with half of the cheese. Top with the remaining potatoes.
- Bake 30 minutes until bubbly and potatoes are lightly browned. Top with remaining cheese and bacon. Bake 5 minutes.
You can bake the hot dish in a greased 12×8-inch baking dish instead of individual ramekins.
Serve with a fresh greens salad or celery and carrot sticks.