 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | | Usda default (100 gm - 4 oz) | 1# Ground beef, browned ...pour off most of the fat | 1/8 | rings | Large Yellow Onions, Chopped | 1/8 | ounce | Cream of Mushroom Soup, 98% Fat Free | | teaspoon | Catsup, low sodium | | teaspoon | garlic powder | | teaspoon | Worcestershire sauce | 1/8 | serving ( 3 oz ) | Potato Tater Barrels | | teaspoon | cooking oil spray |
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Steps
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Sequence
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Step
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| | 1 | COOK BEEF AND ONIONS OVER MEDIUM HEAT IN ROASTING PANS, OR IN STEAM JACKETED KETTLES, UNTIL THOROUGHLY BROWNED, STIRRING TO BREAK UP PIECES. DRAIN OFF EXCESS FAT. | | 2 | COMBINE SOUP, KETCHUP, WORCESTERSHIRE SAUCE, AND GARLIC IN STOCK POT OR LARGE BOWL.
ADD SOUP MIXTURE TO BEEF AND ONIONS. MIX WELL. SCOOP MIXTURE INTO 4" LINE PANS LEAVING 1-1/2 TO 2 INCHES OF SPACE AT THE TOP. | | 3 | PLACE TATER TOTS EVENLY OVER RECIPE IN EACH PAN (LEVEL WITH THE EDGE OF THE PAN).
USING A CONVECTION OVEN, BAKE 20 MINUTES AT 300 F (OR UNTIL TATER TOTS ARE EVENLY BROWNED). | | 4 | Note 1: CCP: INTERNAL TEMPERATURE MUST REACH 155 F OR HIGHER FOR 15 SECONDS.
CCP: HOLD FOR SERVICE AT 140 F OR HIGHER.
SERVING SIZE IS APPROXIMATELY 1-"HEAPING" 8-OZ LADEL (10 OZ). AIM FOR EQUAL PARTS MEAT MIXTURE AND TOTS | | 5 | Note 2: CHOP ONIONS BEFORE MEASURING.
THAW TATER TOTS BEFORE USING (CAN BE MEASURED FROZEN).
SPRAY LINE PANS W/NON-STICK COOKING SPRAY. |
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