Ain’t Your Momma’s Casserole

Ain’t Your Momma’s Casserole–an Instant Pot dish with seasoned ground beef, peppers, green beans, corn and cheddar, topped with crispy tater tots for a satisfying crunch.

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Ain’t Your Momma’s Casserole

This recipe is adapted from Ain’t Your Momma’s Tater Tot Casserole Recipe on Rachael Ray. It’s an updated version of the old fashioned tater tot casserole. No canned soups and some fresh veggies like peppers and green beans make it a little healthier. My husband and I loved this dish! The leftovers are tasty too. Enjoy!

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey, pork, chicken
• Onion–or a shallot
• Jalapeno pepper
• Poblano pepper–or green bell pepper
• Kosher salt
• Black pepper
• Smoked paprika
• Garlic powder
• Beef broth–or water and Better than Bouillon beef base
• Fresh green beans
• Frozen sweet corn
• Yellow mustard–or dijon, spicy brown
• BBQ sauce–or ketchup, chili sauce
• Cream cheese
• Tater tots–ore-ida brand
• Cheddar cheese–I like sharp

Steps

Cook tots according to package directions. (I used my air fryer*)

Turn Instant Pot to saute setting. When display says HOT add in the beef and break it up. Add in the onion, jalapeno and poblano. Brown for 5 minutes. Drain off excess grease. Stir in the salt, pepper, paprika and garlic powder. 

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Dump in the green beans, corn, mustard, bbq sauce and cream cheese. 

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up move valve to venting and remove the lid.

Stir well. Sprinkle the cheese on top and let it melt. 

Scoop onto plates and top with a handful of crispy tater tots.

Notes/Tips

• Serve with a crisp salad or coleslaw to balance the richness.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot and my Instant Vortex* Air Fryer*.
• This recipe can be gluten free if you use gluten-free tater tots.
• Go smoky or spicy. Add a bit more smoked paprika or a dash of chipotle powder for a smoky depth; use two jalapeños for more heat.
• You can prepare the meat/veggie mixture a day ahead and reheat before topping with cheese and tots.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months. The meat mixture stays good as leftovers. Store tots separately and then crisp up by warming them in the air fryer.
• Other recipes you can make with green beans are Grand Canyon Casserole and Sharon’s Amazing Chicken Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.