Tater Tot Beef Skillet

August for my family meant harvest time and the long hours involved with it. Everyone in the family participates whether it be preparing the meals, filling the equipment with fuel, driving the grain truck or actually running the combine equipment. My first baking experience came with making cakes or cookies to be taken out to the field for the morning and afternoon lunch breaks. Along with the sweet treats, simple sandwiches are served with coffee and Kool-Aid. The big meal of the day is served at noon at home and called “dinner”. Most of our field workers outside of family were high school students. When asked how they liked what I made, it was always positive. In hindsight, it may have been that they valued their summer jobs! Whether it was good or it wasn’t, I continued to try new recipes! Thanks Corky, Mike, Jeff, Bruce and Jim for the vote of approval! Meat and potatoes are the noon staple during harvest. Today’s recipe was the first casserole I learned to make and is still a favorite. Served with a salad and a steamed ear of fresh corn from the garden, it is an easy meal for busy times!


TATER TOT BEEF SKILLET
Serves 6

1 medium onion, coarsely chopped
1 ½ lbs. ground beef
1 tsp. all-purpose flour
1 tsp. salt
½ tsp. freshly ground black pepper
32-oz. pkg. Tater Tots seasoned, shredded frozen potatoes
1 C. milk
10 ¾-oz. can cream of chicken soup, undiluted
Freshly ground black pepper

Brown onion and ground beef in a non-stick, oven-safe 4-qt. chicken fryer, breaking up the meat as it cooks. Drain. Stir in flour, salt and pepper. Cook 1 minute longer. Scatter Tater Tot’s in a single layer over the meat. Measure milk into a 4-cup Pyrex measuring cup. Whisk in soup. Ladle over the Tater Tot’s. Top with freshly ground black pepper to taste. Cover. Bake at 350 degrees for 50 minutes. Cool 15 minutes before serving.