This is the most Midwestern thing I have ever made in my life.
- 2 cans green beans
- 2 cans cream of mushroom soup
- ground beef
- tater tots
Brown the ground beef! Brown it with diced garlic and maybe salt and pepper if you want. If you’re having a low spoons week, you can brown the beef one day and then stick it in the fridge and throw together the rest another day.
Drain the two cans of green beans – French Cut, Italian Cut, whatever, doesn’t matter, but the cans that are closest in size to soup cans (but slightly larger) to get the proportions right – and put them in a fairly large casserole dish. Throw in the ground beef and cans of soup. Use a big spoon to mix it together until there’s condensed soup all over everything, then sort of pat it so it’s vaguely flat. Cover in frozen tater tots! You want a fairly complete covering: think processed Shepherd’s pie crust.
Stick it in the oven for about half an hour: whatever it takes to get the tater tots golden brown and slightly crispy.
It makes for delicious comfort food that isn’t too heavy to eat when it starts to get warm out.