Step by step

Method

12 steps

1. 1

   Preheat oven to 375 degrees.

2. 2

   Combine the gravy/sauce ingredients and set aside. (2 c. beef broth, chicken bouillon, 1 tsp. soy sauce, 1 tsp. onion powder, and ½ tsp. garlic powder.) Set aside.

3. 3

   Cook/crumble the ground beef with the onions over medium-high heat until browned and cooked through. Add minced garlic and bell peppers. Cook for 1-2 minutes. Drain grease well.

4. 4

   Season lightly with salt/pepper, ketchup, yellow mustard, and tomato paste. Stir to combine.

5. 5

   Sprinkle flour over the meat mixture and stir to combine. Cook for 2 minutes, until you can no longer smell flour.

6. 6

   Add the beef broth mixture in small splashes and use a silicone spatula to “clean” the bottom of the pot, as this will add more flavor to the sauce. Don’t add the liquid too quickly in order to keep the base nice and thick.

7. 7

   Bring to a boil, reduce to a simmer. Let it thicken and reduce for 5 minutes. Remove from heat.

8. 8

   Optional: Spread cream of mushroom soup over the top of the beef if preferred.

9. 9

   If your skillet isn’t oven safe, transfer to a lightly greased 9 x 13 casserole dish. Top with corn, then with 2 cups of the cheese.

10. 10

    Top with an even layer of frozen tater tots.

11. 11

    Bake for 40 minutes. Remove from oven and add additional ½ cup cheese. Bake 5 more minutes.

12. 12

    Optional: Garnish with chives and crispy bacon or bacon bits prior to serving.