EatingWell

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.

 ??  ??

Newspapers in English

Newspapers from USA