I didn’t grow up with tater tots. My father adored mashed potatoes, so that is the only way we had our spuds. He actually would cover his entire plate with a carefully smoothed disk of the mash and spoon his meat and other veg on top.
Back to the tater tots. Second to french fries, they are my favorite way to eat potatoes. Those adorable crunchy little cylinders with their fluffy filling…yum.
This Slow Cooker Tater Tot Casserole is the epitome of comfort food. A creamy beef layer with a hint of heat topped with tater tots and smothered in cheddar, it literally melts in your mouth and warms you right up. My daughter is already requesting that we have this again as soon as possible.
Slow Cooker Tater Tot Casserole
1 pound ground beef
1 small onion, chopped
1 can RoTel (tomatoes with green chiles)
1 can (10 oz) cream of chicken soup
16 ounces frozen Tater Tots
2 cups cheddar cheese, shredded
1. Brown beef in a skillet. Add onion and Rotel. Stir in soup.
2. Pour beef mixture into a greased slow cooker and scatter tater tots over the top.
3. Cook on low for 2-3 hours.
4. Thirty minutes before serving, top casserole with shredded cheese.
Recipe from TammileeTips.com
The Notwist are releasing their first album in 6 years, ‘Close to The Glass’, in February, 2014.
I wasn’t too wowed on my first listen to ‘Close To The Glass’, but it has completely grown on me as I gave it some time. Kind of tribal and a bit spacey, its disconcordance is irresistible.
Check out The Notwist on the band’s Website, where you can learn of upcoming European tour dates and buy their music.