Tater Tot Pudgy Pie
Tater tot casserole, but in a pie tin cooked over a smoky campfire
Equipment
- Pudgy pie iron
Ingredients
- Leftover hash browns
- Grass-fed ground beef, pre-cooked and crumbled
- Cream of mushroom soup
- French cut green beans
- Shredded cheddar cheese
- French fried onions
Instructions
- Spray pudgy pie iron with oil
- Press leftover hash browns into bottom of pie iron, enough to completely cover the bottom. If you don't have leftover hash browns, you may use frozen hash brown patties that have been thawed. These can be broken into pieces in order to fit the pan.
- Spread mushroom soup over the top of the hash browns, enough to cover them with leaving a little space around the edges so the soup doesn't spill out of the pie iron.
- Top the soup with the pre-cooked ground beef.
- Add remaining ingredients on top of the ground beef.
- Top all with another layer of hash browns.
- Close pie iron and place (without tipping) over hot coals or fire until browned on both sides and sizzling.
- Let cool before eating – filling will be very hot!
Notes
This is a comfort food my mother used to make for me; at least the traditional oven-baked version. Make sure you don’t tip the pudgy pie iron when cooking, as some of the soup could spill out. You can also add some chopped raw onion if you’d like!