Dairy-free Tator Tot Hotdish
Comfort food at its best! This Minnesota classic Dairy-free Tator Tot Hotdish is a hearty one-pan skillet made gluten-free and dairy-free.
This comfort food recipe has it all. It’s a one-pan skillet dinner made in 30 minutes. The warm and classic flavors are kept while making it gluten-free and dairy-free. This Minnesota classic Dairy-free Tator Tot Hotdish is kid-friendly and the ultimate family gathering favorite dinner.
We are proudly from Minnesota and quote the well-known “oofdah” and “ope” on the daily. The kids and I have been creating more easy kid-friendly dinners together. (See us cook together on IGTV or YouTube) This tator tot hotdish is a classic dinner recipe, but made dairy-free! With making our own ‘cream-of-soup’, I’m in control of the ingredients and can easily make this dinner gluten-free + dairy-free!
HOW TO MAKE IT:
Start with browning the ground beef. Place the cast-iron skillet on the stove over medium heat. Warm the skillet then add the ground beef. Break the beef into small pieces as it cooks; about 10-12 minutes.
Preheat the oven to 375 degrees.
While the beef is browning, make the homemade dairy-free cream-of-soup. In a small saucepan add the water, cassava flour, arrowroot powder, sea salt, onion powder, garlic powder, and ground black pepper. Whisk together. Over medium heat, bring the cream to a boil. Reduce heat to low and let cook for about 2 minutes; whisking constantly. Remove from the heat.
Add the cream-of-soup to the browned ground beef and stir. Add the frozen mixed veggies, stir into the mixture. Line the top of the mixture with frozen tator tots.
Place the cast-iron skillet in the oven and let bake for 20 minutes. The tator tot hotdish is ready when the mixture is bubbling and the tots are golden brown. Remove from the oven and serve.
NO CAST-IRON SKILLET?
No problem! After browning the ground beef, add it to a glass baking dish, add the cream and veggies. Stir together then top with tator tots. Bake the tator tot hotdish in a baking dish in the 375-degree oven for 20 minutes.
- 2 lbs ground beef
- 1 cup water
- 2 Tbsp cassava flour
- 1 Tbsp arrowroot powder
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1 16 oz bag frozen mixed veggies
- 1 28 oz bag frozen tator tots
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Place the cast-iron skillet on the stove over medium heat. Warm the skillet then add the ground beef. Break the beef into small pieces as it cooks; about 10-12 minutes.
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Preheat the oven to 375 degrees.
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While the beef is browning, make the dairy-free cream-of-soup. In a small saucepan add the water, cassava flour, arrowroot powder, sea salt, onion powder, garlic powder, and ground black pepper. Whisk together. Over medium heat, bring the cream to a boil. Reduce heat to low and let cook for about 2 minutes to thicken; about 2 minutes. Remove from the heat.
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Add the cream-of-soup to the browned ground beef and stir. Add the frozen mixed vegetables, stir into the mixture. Line the top of the mixture with the frozen tator tots.
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Place the cast-iron skillet in the oven and let bake for 20 minutes. The tator tot hotdish is ready when the mixture is bubbling and the tots are golden brown. Remove from the oven and serve.
Store leftovers in the fridge in a covered container for up to 3 days.
To reheat, place in an oven-safe dish and bake at 375 degrees until warm (amount of time will depend on how much hotdish is being reheated).
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