From Start to Finish: Steak & Loaded Potato Tot Casserole

• Start by heating your skillet over medium-high heat. Add the ground beef and break it apart with your spatula. Cook until it’s fully browned and no longer pink, about 6-8 minutes. Drain any excess fat to keep the casserole from getting greasy.
• To the cooked beef, sprinkle in the garlic powder, onion powder, salt, and black pepper. Stir well to evenly distribute the spices. This seasoning blend will give your beef a rich, savory base that complements the other layers.
• In a mixing bowl, combine the sour cream, chopped green onions, and half of the shredded cheddar cheese. This creamy mixture will add tang and gooey texture to the casserole.
• Preheat your oven to 375°F (190°C). In your 9x13-inch baking dish, spread the browned and seasoned ground beef evenly on the bottom. Next, dollop and smooth the sour cream mixture over the beef. Then sprinkle the crumbled turkey bacon evenly across the top.
• Scatter the frozen potato tots in a single layer over the entire casserole. Finally, sprinkle the remaining cheddar cheese on top of the tots for that irresistible golden-brown finish.
• Place the casserole in the oven and bake for 30 to 35 minutes, or until the tots are crispy and golden, and the cheese is bubbling. If you want a more browned top, you can broil the casserole for an additional 2-3 minutes—just watch it carefully!
• Let the casserole cool for a few minutes before serving. This dish pairs wonderfully with a fresh green salad or steamed veggies for a well-rounded meal.