1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
1 pound lean ground beef
Kosher salt and freshly ground black pepper
2 cups frozen cut green beans, thawed (or a 29oz canned)
1 3/4 cups frozen corn kernels, thawed (or a 29oz canned)
Two 10-ounce cans cream of mushroom soup
1 bag frozen tater tots
Preheat the oven to 350 degrees F.
Add the oil to a skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato nuggets. Bake uncovered for 1 hour; the potato nuggets should be golden brown. Serve.
1 lb ground beef
1 can of sloppy joe mix
1 can of corn, drained
(1) 16 oz bag of tater tots
1 cup grated cheddar cheese
Cook ground beef and crumble, drain off excess fat.
Mix in sloppy joe mix and can of corn.
Pour the meat mixture into a greased 9×13 baking dish.
Evenly distribute cheese across the top of the meat mixture.
Top with tater tots.
Bake at 450 degrees for 20-30 minutes, or until tater tots are golden brown.
1 to 1 1/2 pounds lean ground beef, about 85%
2/3 cup milk
1/2 cup cracker crumbs
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
Heat the oven to 350° F (180° C/Gas 4).
In a large bowl mix the ground beef with the milk, cracker crumbs, ketchup, Worcestershire sauce, onion, salt, pepper, and beaten egg. Blend well but do not over mix.
Form into a loaf and place in baking dish or 8 1/2-by-4 1/2-inch loaf pan.
If desired, spread more ketchup (or barbecue sauce) over the top of the meatloaf.
Bake the meatloaf in the preheated oven for about 1 hour to 1 hour and 15 minutes.