Healthier Tator Tot Hot Dish
This recipe comes together quickly and is a hearty, comforting meal…without the cream of who knows what soup!
- 1 lb ground beef (grass fed/finished)
- 1 tbsp avocado oil
- 1 yellow onion (chopped)
- 1 cup mushrooms (chopped)
- 4 cloves garlic (minced)
- 3 tbsp arrowroot powder
- 1/4 cup coconut aminos
- 1 13 2/3 oz can coconut milk
- sea salt and black pepper (to taste)
- 1 tbsp hot sauce
- 2 tbsp parsley (chopped, divided)
- 2 tbsp thyme (chopped, divided)
- 2 cups frozen mixed vegetables (carrots, peas, green beans)
- 2 lbs frozen tator tots
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Preheat oven to 375° F
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In a 12" cast iron skillet, brown beef over medium to medium-high heat, breaking up any large chunks. Once beef is browned, remove it to a plate with a slotted spoon. Turn heat to medium, add the oil, onion, mushrooms, and garlic. Stir to incorporate. Cook until the onions are transparent and the mushrooms are nicely softened, about 6 to 10 minutes.
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Add arrowroot powder. Cook for a couple minutes, until the mixture is bubbling and slightly browned.
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Add coconut aminos, hot sauce, salt, and pepper. Cook for 1 minute. Then slowly add the coconut milk while you whisk and scrape the bottom of the skillet. Add the reserved cooked beef. Stir to incorporate. Cook until thickened, about 8 to 10 minutes. Then stir in 1 tablespoon of parsley and 1 tablespoon of thyme. Next add the frozen vegetables and stir to incorporate. Level mixture out in the skillet. Then top with frozen tater tots.
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Place skillet in the preheated oven and cook for 20 minutes. Move skillet up a bit higher in the oven and broil until tater tots are nicely browned – this can take up to 10 minutes, depending on your broiler. Remove skillet from oven and sprinkle with remaining 1 tablespoon of parsley and 1 tablespoon of thyme. Serve hot.
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