Skillet Tater Tot Casserole

• Meat

  • 1 lb Ground beef

• Produce

  • 2 cloves Garlic
  • 1 cup Mushrooms
  • 1 Shallot
  • 1 2lb bag Tater tots

• Canned Goods

  • 1 1/2 cups Chicken broth

• Condiments

  • 2 tbsp Ketchup
  • 2 tbsp Tamari or soy sauce, gluten-free
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 3 tbsp Gluten-free or all-purpose flour
  • 1/4 tsp Paprika, smoked
  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter
  • 1 cup Milk

Found on iowagirleats.com

Description

Ingredients

• 1lb ground beef
• salt and pepper
• 3 Tablespoons butter
• 1 cup sliced mushrooms
• 1 shallot, chopped
• 2 cloves garlic, minced
• 3 Tablespoons gluten-free or all-purpose flour
• 1-1/2 cups chicken broth
• 1 cup milk (I used skim)
• 2 Tablespoons gluten-free tamari or soy sauce
• 2 Tablespoons ketchup
• 1 Tablespoon Worcestershire sauce
• 1/4 teaspoon smoked paprika
• 2lb bag tater tots (not extra crispy)

Directions

• Preheat oven according to tater tot bag instructions. Brown ground beef in a very large, oven-proof skillet (at least 10 - cast iron works great) seasoning with salt and pepper over medium-high heat. Drain then set aside. Turn heat down to medium, melt butter in skillet, and then add mushrooms and shallots. Season with salt and pepper then saute until mushrooms start to soften, 3-5 minutes. Add garlic then saute for 1 more minute. Sprinkle in flour then whisk to combine and cook for 1 minute. Slowly stream in chicken broth and milk a splash at a time, whisking to avoid lumps. Add tamari/soy sauce, ketchup, worcestershire sauce, and smoked paprika, turn heat up slightly to bring mixture to a bubble, then turn heat back down to medium and simmer until just slightly thickened, 2-3 minutes. Remove skillet from heat then stir in ground beef and arrange tater tots on top. Place skillet on top of a baking sheet (or place one on the rack below) then bake according to tater tot bag instructions. Let sit and thicken for 5 minutes before serving.