Big Mac Tater Tot Casserole
This Big Mac Tater Tot Casserole is the ultimate comfort food mashup you never knew you needed. Taking all the beloved flavors of America's favorite burger and transforming them into a cozy casserole topped with crispy tater tots! Trust me, this is about to become your new favorite way to satisfy those Big Mac cravings!
Servings: 8
Ingredients
For the Casserole
- 1 teaspoon olive oil
- 1 small onion diced, about 1/2 cup diced onion
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 ½ cups half & half divided
- ½ tablespoon cornstarch
- 1 ½ cups shredded cheddar cheese see note*
- 1 2 pound bag frozen tater tots see note**
For the Big Mac Sauce
- ⅓ cup mayonnaise
- 1 teaspoon dill pickle relish
- ¼ teaspoon smoked paprika
- ¼ teaspoon granulated sugar
- ½ teaspoon mustard
Instructions
- Preheat the oven to 350 degrees F.
- Add the olive oil to a large skillet over medium-high heat. Sauté the diced onion until softened and translucent, about 3-4 minutes.
- Add the beef and cook until fully browned, crumbling it into small pieces with a spatula. Drain the extra fat. Season the beef with the kosher salt, garlic powder and paprika. Remove the beef from the skillet and set aside.
- Make the cheese sauce. Warm 1 cup half and half over medium heat. Add the remaining ½ cup half and half and the cornstarch to a bowl and whisk until no lumps remain. Pour the cornstarch slurry into the skillet and stir until the half and half is warmed through and slightly thickened.
- Add the shredded cheese to the skillet and stir well until the cheese is fully melted and the sauce is smooth.
- Add the beef back to the cheese sauce and stir to combine. Spread the beef evenly in a baking dish or oven-proof skillet. (See note***)
- Layer the tater tots on top of the beef in a single layer. Do not overlap or stack the tater tots.
- Bake the casserole for 30-40 minutes in the preheated oven, until the tater tots are golden brown and the casserole is hot and bubbly.
- While the casserole is in the oven, mix the big mac sauce. Add the mayonnaise, relish, paprika, sugar and mustard to a small mixing bowl and stir thoroughly. Refrigerate until ready to use.
- When the casserole is finished, remove it from the oven and allow it to cool for a few minutes. Drizzle generously with big mac sauce, and top with your favorite toppings.
Notes
- I recommend freshly grated cheese whenever making a cheese sauce. Pre-shredded cheese has anti-caking agents that make it a little less creamy and smooth when melted.*
- Depending on the size of the pan you use, you may have a handful of tater tots left over after assembling the casserole. It’s important to only layer the tater tots in a single layer on top of the casserole, so if you have any left over I recommend baking them on a separate baking sheet on the side (appetizers!). **
- I used a 12-inch round oven proof skillet. ***
Nutrition
Calories: 301kcal | Carbohydrates: 5g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 565mg | Potassium: 302mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 473IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 2mg
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