Ingredients
>
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
Steps
1
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.
2
Meanwhile, finely chop the onion. Thinly slice the pickle spears.
3
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.
4
Transfer beef mixture to pie plate, spreading in an even layer. Top with the Cheddar. Bake 15 min., until cheese melts.
5
While casserole bakes, dice the tomato and thinly slice the romaine. Top casserole with lettuce and tomato. Drizzle with the ketchup and mustard.
