Tater Tot Hot Dish II Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Tater Tot Hot Dish II Recipe). This is an old recipe, easy and kids usually like it. If you like, add green beans over the hamburger and skip the onion rings if desired.

Brief

Prep 10 mins

Cook: 1hr

Total: 1hr10 mins

Servings: 6

Yield: 6 servings

Tater Tot Hot Dish II Recipe

Ingredients

1 ½ pounds lean ground beef

1 onion

chopped

¾ teaspoon salt

1 pinch ground black pepper

1 (32 ounce) package tater tots

thawed

1 (10.75 ounce) cancondensed cream of mushroom soup

1 (10.75 ounce) cancondensed cream of celery soup

1 (6 ounce) can French-fried onion rings

Hot Bean Dip

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

In a large skillet cook ground beef with onion salt and pepper; drain and spread into the bottom of a 9x13 inch baking dish. Add tater tots; mix cream of mushroom and cream of celery soup together and pour mixture over dish. Top with onion rings if using.

Step 3

Bake in preheated oven for 1 hour.

Nutritional Information

Tater Tot Hot Dish II Recipe

Servings Per Recipe:6

Calories: 743.8

% Daily Value *

Protein: 25.4g 51%

Carbohydrates: 59.6g 19%

Dietary Fiber: 4.3g 17%

Sugars: 3.3g

Fat: 47.7g 73%

Saturated Fat: 13.5g 68%

Cholesterol: 68.4mg 23%

Vitamin A Iu: 96.4IU 2%

Niacin Equivalents: 7.9mg 61%

Vitamin B6: 0.2mg 12%

Vitamin C: 2.8mg 5%

Folate: 11.4mcg 3%

Calcium: 59.3mg 6%

Iron: 2.4mg 14%

Magnesium: 18.9mg 7%

Potassium: 808.1mg 23%

Sodium: 1705.8mg 68%

Thiamin: 0.1mg 6%

Calories From Fat: 429

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.