This dish features all the familiar flavors of a classic cheeseburger–beef, ketchup, mustard, onion, pickle–including the french fries in the form of a base layer of crunchy potatoes.
1/2 (32 oz) pkg frozen potato tots, thawed
1/2 small yellow onion
3 pickle spears
1 tbsp canola oil
1 lb 90% lean ground beef
1/2 cup finely shredded sharp Cheddar cheese
1 plum tomato
1/2 romaine lettuce heart
3 tbsp ketchup
2 tbsp yellow mustard
Preheat oven to 425°F. Firmly press the potato tots into a 9-inch pie plate along bottom and sides to form base. Bake 15 min.
Meanwhile, finely chop the onion. Thinly slice the pickle spears.
In a 10-inch skillet, heat the oil on medium-high and add the onion. Cook 3 min., until golden, stirring occasionally. Add the beef and season with salt and pepper. Cook 4 min., until browned, stirring and breaking up meat with back of spoon. Remove from heat and stir in pickles.
Transfer beef mixture to pie plate, spreading in an even layer. Top with the Cheddar. Bake 15 min., until cheese melts.
While casserole bakes, dice the tomato and thinly slice the romaine. Top casserole with lettuce and tomato. Drizzle with the ketchup and mustard.