Crockpot Million Dollar Tater Tot Casserole

Instructions

1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and onion and cook until the beef is browned and the onion is tender. Drain excess grease.
2. Add the garlic and seasonings: Stir in the minced garlic, salt, black pepper, paprika, Italian seasoning, and Worcestershire sauce. Cook for 1–2 minutes, until fragrant.
3. Make the creamy filling: In a large bowl, combine the cream of mushroom soup, softened cream cheese, sour cream, 1 cup of cheddar cheese, and the mozzarella. Stir until well combined.
4. Combine with the beef: Fold the cooked beef mixture into the creamy cheese mixture until evenly incorporated.
5. Prepare the crockpot: Lightly grease the inside of a 6-quart slow cooker. Spread the beef mixture evenly across the bottom.
6. Add the tater tots: Arrange the frozen tater tots in an even layer over the beef mixture. For the best texture, keep them as close to a single layer as possible.
7. Add cheese and bacon: Sprinkle the remaining cheddar cheese evenly over the tater tots, followed by the crumbled bacon.
8. Slow cook: Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the filling is hot and bubbling and the tater tots are tender.
9. Crisp the topping: If your slow cooker has a removable oven-safe insert, transfer it to a preheated 425°F oven for 5–10 minutes to brown and crisp the tater tots and cheese. Otherwise, uncover the slow cooker during the final 20–30 minutes to allow excess moisture to escape.
10. Rest and garnish: Let the casserole rest for about 10 minutes. Sprinkle with fresh parsley and additional bacon before serving.

Variations

• Ranch bacon: Add 1–2 teaspoons of ranch seasoning to the beef mixture for a creamy ranch-style version.
• Jalapeño popper: Add diced jalapeños and substitute pepper jack for some of the cheddar.
• Mushroom and Swiss: Sauté sliced mushrooms with the beef and replace part of the cheddar with Swiss cheese.
• Loaded cheeseburger: Add diced pickles and a little yellow mustard to the beef mixture, then finish with extra cheddar.
• Extra cheesy: Add another layer of shredded cheese beneath the tater tots for an even richer filling.

Tips

• Brown the beef first: This adds flavor and prevents excess grease from accumulating in the slow cooker.
• Use frozen tater tots: There is no need to thaw them before adding them to the casserole.
• Don’t overfill with tots: A relatively even layer gives the potatoes the best chance of cooking properly.
• For a crispier top: The brief oven finish makes the biggest difference if your slow cooker insert is oven-safe.
• Rest before serving: Allowing the casserole to sit for several minutes helps the creamy filling thicken so it scoops more cleanly.