Leave it to Andrew Zimmern to take a Midwest staple and turn it into the ultimate comfort dish. His Tater Tot Hotdish is everything you want on a cold night — a bubbling, creamy casserole made with ground beef, turkey, tender green beans, and that irresistible blanket of golden tater tots on top.
Zimmern’s version stays true to Minnesota roots but elevates the dish with balanced seasoning and just the right texture: crispy on top, savory and saucy beneath. Simple, nostalgic, and downright satisfying, it’s the kind of meal that brings everyone to the table.
Why Everyone Will Love This Recipe
- One-pan comfort: Less cleanup, more flavor.
- Classic Midwestern flavor: Creamy mushroom sauce and crispy tots are an unbeatable combo.
- Family favorite: Perfect for weeknights, potlucks, or cozy weekends.
- Simple ingredients: Everything you need comes from the pantry or freezer.
Ingredients
- 1 pound ground beef
- 1 pound ground turkey
- 1 onion, minced
- 2 cans Campbell’s condensed cream of mushroom soup
- 1 bag (16 ounces) frozen cut green beans
- 24 ounces frozen Ore-Ida Tater Tots
- Salt and pepper, to taste
How to Make Andrew Zimmern's Tater Tot Hotdish
- Preheat your oven to 400°F (200°C) so it’s ready to bake once your layers are built.
- In a large casserole pot or ovenproof pan, cook ground beef, ground turkey, and onions together over medium-high heat. Season with salt and freshly ground black pepper while cooking, breaking the meat apart as it browns. Once the meat is cooked and the juices have evaporated, remove from heat.
Zimmern tip: He uses a low-sided 12-inch copper rondot — ideal for browning and baking all in one pan. - Spread the frozen green beans evenly over the cooked meat mixture. Season lightly with salt and pepper.
- Spoon the undiluted condensed cream of mushroom soup directly over the green beans. Use a spatula to spread it evenly across the surface — this creates the creamy layer that ties everything together as it bakes.
- Arrange the frozen Tater Tots on top in an even layer, completely covering the filling. This will bake into that iconic crispy topping every hotdish lover craves.
- Transfer to the center rack of your preheated oven and bake for 35–45 minutes, or until the Tater Tots are deeply golden brown and crisp.
- Let the hotdish cool for 5 minutes before scooping and serving.
Sprinkle with a little sea salt, and if you want to keep things authentically Minnesotan — serve with a generous drizzle of ketchup.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Warm in a 350°F oven for 15–20 minutes, or in the microwave until hot.
How to Freeze
Assemble the hotdish up to the baking step, then cover tightly with foil. Freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for 60–70 minutes until heated through and the tots are crispy.
Frequently Asked Questions
Can I make this with just beef or turkey?
Yes! You can use all beef for a richer flavor or all turkey for a leaner version.
Can I add cheese on top?
Absolutely — sprinkle shredded cheddar or mozzarella over the soup layer before adding the Tater Tots for a cheesy twist.
What are good add-ins for more flavor?
Try adding garlic powder, Worcestershire sauce, or sautéed mushrooms to the meat mixture before baking.
Can I use fresh green beans instead of frozen?
Yes, just blanch them for 2–3 minutes in boiling water before adding to the casserole.
What side dishes pair well with Tater Tot Hotdish?
A crisp green salad or buttered dinner rolls make perfect pairings.
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