Tater tots have come a long way since they were invented in 1953. I remember as a kid, we always wanted to have them, but they were too expensive and even a big bag didn’t go very far with 9 mouths to feed.

But every once in a while, they would be in the budget. We would all sit in front of the TV with our allotted portion, passing the bottle of ketchup and taking only the tiniest of nibbles, trying to make them last as long as possible.

Today, they are one of life’s little guilty pleasures. I still don’t eat them very often, but it is for entirely different reasons.

 

INGREDIENTS

1 pound ground beef, browned
1 can Rotel, We used mild but you could easily use a hotter variety
1 16oz package of frozen Tater Tots
1 can Cream of Chicken Soup
1 small onion
2 cups cheddar cheese, shredded

 

INSTRUCTIONS

Brown beef and add in chopped onion and Rotel
Pour beef and onion mixture on the bottom of a greased Crock Pot
Mix in Cream of Chicken Soup
Top mixture with tater tots across the top
Cook low for 2-3 hours.
30 minutes before you are going to serve the Tater Tot Casserole top with shredded cheese.

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Quick Tip:  Want an easy clean-up? Use a crock pot liner – when dinner is finished, just toss it away. Easy-peasy!

Recipe and image courtesy of Tammilee at Tammilee Tips, image courtesy of raveaboutfood.com