I don’t know why, but I’ve been on a ‘cheeseburger’ kick lately. Soup, macaroni, now a casserole. I just crave that meaty, cheesy combo, and for whatever reason recently I’ve been going to new, experimental lengths to get my fix. This is what evolved from a lunch for the boys on a day they were home from school that was incredibly cold, when I had pulled hamburger meat out for, you guessed it, hamburgers for lunch and then realized I had no buns or sandwich bread. It was the perfect comfort food to warm us all up and put a smile on everyone’s face. There were no leftovers.
Cheeseburger and Taters Casserole
- 1 1/2 lb ground beef
- 1 can of refrigerated crescent rolls, or 1 batch of homemade crescent rolls
- 1 medium onion, diced
- 1 tbsp garlic, minced
- 2 cups shredded mexican blend cheese, divided
- 1 2 lb pkg tater tots, frozen
- 1/3 cup ketchup
- 3-4 tbsp mustard
- salt and pepper, to taste
- Brown ground beef until cooked through. Drain.
- Return to skillet, add in onions and saute 2-3 minutes.
- Add in ketchup, mustard, and 1 cup of cheese. Stirring until heated through. Remove from heat. Salt and pepper to taste.
- Grease a 9×13 baking dish, or coat with non stick spray.
- Lay crescent rolls out flat to cover the bottom of the dish like a crust. Press seams together so there aren’t any gaps.
- Spread hamburger mixture evenly over the crescent rolls.
- Top evenly with tater tots.
- Bake uncovered at 350 degrees for 35-40 minutes or until tater tots are done.
- Remove from oven and sprinkle the remaining cup of cheese over the top of the casserole.
- Return to oven cooking 5 more minutes, or until the cheese is melted.
- Let the casserole cool for 5 minutes before serving.