In the heart of the Midwest, where fields stretch as far as the eye can see and the air is filled with the scent of fresh earth, simple, hearty meals have always been a staple. This 3-ingredient beef and tater tot bake is a nod to those days when my grandmother would whip up something comforting and filling after a long day of work. It's a dish that brings back memories of family gatherings around the kitchen table, where stories were shared and laughter echoed through the house. It's perfect for those who want to enjoy a taste of nostalgia with minimal fuss.

This beef and tater tot bake pairs wonderfully with a crisp green salad or some steamed green beans to add a touch of freshness to the meal. A side of buttery corn on the cob would also complement the dish beautifully, bringing a bit of sweetness to balance the savory flavors. And of course, no Midwestern meal is complete without a slice of homemade bread to soak up every last bit of goodness.

Servings: 6

1 pound ground beef
1 can (10.5 oz) cream of mushroom soup
1 package (32 oz) frozen tater tots

Preheat your oven to 350°F (175°C).

In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.

Spread the cooked ground beef evenly in the bottom of a 9x13-inch baking dish.

Pour the cream of mushroom soup over the beef, spreading it out to cover the meat completely.

Arrange the frozen tater tots in a single layer on top of the soup.

Bake in the preheated oven for 45 minutes to 1 hour, or until the tater tots are golden brown and crispy.

Let the bake cool slightly before serving.

For a bit of extra flavor, you can add a cup of shredded cheddar cheese on top of the soup before adding the tater tots. If you prefer a bit of spice, mix in a can of green chilies with the ground beef. For a different twist, try using cream of chicken soup instead of cream of mushroom. You can also add some chopped onions or bell peppers to the ground beef while it's cooking for added texture and flavor.

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