Tater Tot Casserole Slightly Jacked

Oh, delicious glop. The most satisfying glop of all time.

Posting for posterity since I seem to be making this a regular lunch rotation. It's always good and freezes and microwaves great at work. Stolen from the classic recipes, main difference from the others is adding sausage, mixed veg, and Cream of Cheddar and jalapenos and weird spices.

Also, cooking the tots directly on the rack makes them so uniformly crispy, you are missing out if you still bake in a pan.

• 1 lb lean ground beef
• 1 lb hot bulk sausage
• diced pickled jalapenos or canned green chiles
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 15 oz can green beans, drained
• 15 oz. can mixed vegetables
• 10.75 oz can Cream of Mushroom soup
• 10.75 oz can Cream of Cheddar soup
• 16 oz. shredded cheddar cheese
• 2 cups frozen tater tots
• salt and pepper to taste

• Preheat oven to 375F.
•  I precook the tots directly on the oven rack for crispy goodness.
• Brown the sausage till crispy in a large skillet  high heat, set aside.
• Brown the burger till crispy, then add the chopped onion then garlic till soft
• Stir in Worcestershire sauce and season with salt and pepper to taste. I added Zahtar spice because it's new to me and seemed tasty here. Also a tablespoon of Dale's Liquid Seasoning. Toss in your chilis here.
• Transfer meat mixture to the prepared baking dish and spread evenly.
• Top with cream of mushroom soup and cream of cheddar soup, followed by veg, followed by half the  cheddar cheese. I seasoned the veg with Zahtar and onion salt and pepper.
• Top with remaining cheese
• Top with tater tots and bake for 35 to 40 minutes
• I then thank the hardy midwesterners that came up with this delicious monstrosity.

I freeze these in spatula-sized glops, trying to keep intact.