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Tater tot casserole in a dish with cheddar cheese in a bowl and spicy cucumbers on the side.

Bulgogi Tater Tot Casserole

Bulgogi beef meets tater tot casserole! This is a filling and delicious dinner recipe. The tater tots get crispy, and the beef is sweet and savory. Top with plenty of green onions, cilantro, and spicy mayo. What more could you ask for?
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Dinner
Ingredients Method Notes

Ingredients
  

  • 2 lb ground beef
  • 2 onions diced
  • 2 jalapeños diced
  • 6 cloves garlic minced
  • 2 roma tomatoes diced
  • 1 cup spinach
  • 1 tsp ginger powder (or 1 tbsp fresh grated)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 bag frozen tater tots
  • 8 oz colby jack cheese shredded
  • green onion for topping
  • cilantro for topping
  • sriracha mayo for topping
Bulgogi Sauce
  • ⅓ cup soy sauce
  • 3 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ginger powder

Method
 

  1. Before you start cooking, chop all of your veggies so everything is ready to go. In a large casserole dish, spray with non-stick spray or coat with oil.
  2. Next we are going to sauté the onions. Drizzle a large pot with avocado oil and add the onions over medium heat. Be patient and let the onions cook down, this will add a depth of flavor! After a few minutes, add the jalapeños and bell peppers. Cook for another few minutes, then add the garlic. After the veggies are soft add in the spices and coat the vegetables.
  3. Time to brown the meat! Since this is 2 pounds of meat, I like to separate this into to two batches, for ease of cooking. Remove half of the vegetable mixture and set aside. Add in the first pound of meat and cook for a few minutes until browned. Remove from the pot, add in the reserved vegetables and second pound of meat, repeat the same process.
  4. While this second batch is cooking, let's prep the bulgogi sauce. In a small bowl whisk together the soy sauce, brown sugar, and seasonings.
  5. Preheat the oven to 350°F.
  6. Once the second batch of meat is done, add in the reserved meat and vegetables back to the pot. Add in the bulgogi sauce, and add in the tomatoes at this time. Give it a good stir and let simmer over medium-low heat for 15-20 minutes. Stir occasionally.
  7. After everything has simmered, stir in the spinach. Taste at this point and add salt or any seasonings you think it needs. Pour the meat and vegetable mixture into the prepared casserole dish. Top with a single layer of tater tots. I cram as many of those bad boys on top as I can, the more tater tots the better!
  8. Bake for 40-50 minutes until everything is bubbly and the tater tots are golden brown. About 10 minutes before the casserole is done, I like to top with the cheese so it gets nice and melty.
  9. Remove from the oven and let cool for 10 minutes. Top with cilantro, green onion, kimchi, and spicy mayo. Enjoy!!

Notes

**I added furikake seasoning on top and it was delicious!
**Feel free to use store-bought spicy mayo, or make your own!