Easy Slow Cooker Tater Tot Hotdish (Dump and Go!)

A hearty, fuss-free slow cooker meal that practically makes itself. This 'dump and go' recipe layers simple ingredients for a comforting, cheesy casserole with tender tater tots, perfect for busy weeknights or entertaining.

Equipment

• 6-quart slow cooker
• Large skillet
• Medium bowl
• Oven (optional for broiling)

Ingredients

• Frozen Tater Tots
• Ground Beef or Turkey (lean, e.g., 80/20 or 90/10)
• Cream of Mushroom Soup (regular or low-sodium)
• Milk (dairy or non-dairy)
• Shredded Cheddar Cheese
• Onion, finely diced
• Garlic, minced
• Salt
• Black Pepper

Instructions

1. Brown the ground beef or turkey in a large skillet over medium-high heat until no pink remains; drain excess grease thoroughly.
2. Add diced onion to the skillet with the cooked meat and cook until softened, about 3-5 minutes; stir in minced garlic and cook for another minute until fragrant.
3. In a medium bowl, whisk together the cream of mushroom soup, milk, salt, and black pepper until well combined and smooth.
4. Pour the cooked ground meat mixture into the bottom of a 6-quart slow cooker and spread it out evenly.
5. Sprinkle half of the shredded cheddar cheese over the meat layer.
6. Carefully pour the creamy soup mixture over the cheese and meat, spreading it gently to cover.
7. Arrange the frozen tater tots in a single layer over the sauce; do not stir.
8. Cover the slow cooker and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until the sauce is bubbly and the tater tots are heated through and tender.
9. Optional: For extra crispy tater tots, transfer the insert (if oven-safe) or scoop into an oven-safe dish, sprinkle with remaining cheese, and broil for 3-5 minutes until melted and golden brown; or remove the lid for the last 30 minutes of slow cooking.
10. Let the hotdish rest for a few minutes before serving.

Notes

Do not thaw tater tots before use to maintain shape. Drain meat thoroughly to avoid oiliness. Taste the meat mixture before adding soup to adjust seasoning, as canned soups can be salty. Avoid lifting the lid frequently to retain heat.