Skillet Beef, Corn & Zucchini Tater Tot Casserole
ACTIVE: 30 min TOTAL: 45 min
Casseroles can be for summer too! We packed this one with peak-season vegetables—corn, zucchini and tomatoes—then topped it with crispy tater tots and gooey melted cheese, making it a dinner winner.
2 tablespoons extra-virgin olive oil 1 pound lean ground beef
1 small onion, chopped
2 medium zucchini, shredded
11/2 cups chopped tomatoes, divided 1 cup corn kernels
1 tablespoon chili powder 1 tablespoon Worcestershire sauce 1/4 teaspoon salt
1 tablespoon all-purpose flour 1 cup shredded sharp Cheddar cheese, divided
2 cups frozen tater or veggie tots Cooking spray
Chopped chives for garnish
1. Preheat oven to 450°F.
2. Heat oil in a large ovenproof skillet over medium-high heat. Add beef and onion. Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes. Add zucchini, 1 cup tomatoes, corn, chili powder, Worcestershire and salt; cook, stirring, until the zucchini has begun to release its liquid, about 3 minutes. Sprinkle with flour and cook, stirring, until the liquid has thickened, about 1 minute more. Remove from heat.
3. Spread the mixture into an even layer.
Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese.
Coat the tots with cooking spray.
Transfer the pan to the oven.
4. Bake for 15 minutes. Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown, about 5 minutes more. Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.
SERVES 6: about 11/4 cups each
Cal 382 Fat 23g (sat 8g) Chol 68mg Carbs 22g
Total sugars 6g (added 0g) Protein 23g Fiber 3g
Sodium 550mg Potassium 794mg.