Tater Tot Casserole with Beef ,Corn and Zucchini

 Heyyyyy ,Casseroles can be for summer too! I've packed this one with peak-season vegetables—corn, zucchini and tomatoes—then topped it with crispy tater tots and gooey melted cheese, making it a dinner winner.

INGREDIENTS:

2 tablespoons extra-virgin olive oil 

 1 pound lean ground beef 

 1 small onion, chopped 

2 medium zucchini, shredded 

1 ½ cups chopped tomatoes, divided 

 1 cup corn kernels 

1 tablespoon chili powder 

1 tablespoon Worcestershire sauce

 ¼ teaspoon salt 

1 tablespoon all-purpose flour 

 1 cup shredded sharp Cheddar cheese, divided 

2 cups frozen tater or veggie tots 

Cooking spray

DIRECTIONS:

Step 1 Preheat oven to 450°F. 

 Step 2 Heat oil in a large ovenproof skillet over medium-high heat. Add beef and onion. Cook, breaking up the beef with a wooden spoon, until the onion is soft and the beef is no longer pink, about 5 minutes. Add zucchini, 1 cup tomatoes, corn, chili powder, Worcestershire and salt; cook, stirring, until the zucchini has begun to release its liquid, about 3 minutes. Sprinkle with flour and cook, stirring, until the liquid has thickened, about 1 minute more. Remove from heat. 

 Step 3 Spread the mixture into an even layer. Sprinkle with 1/2 cup cheese and arrange tots evenly over the cheese. Coat the tots with cooking spray. Transfer the pan to the oven.

Step 4 Bake for 15 minutes. Sprinkle with the remaining 1/2 cup cheese and bake until the cheese is melted and the tots are golden brown, about 5 minutes more. Top with the remaining 1/2 cup tomatoes and garnish with chives, if desired.

Don't Sweat the Technique-

Serving Size: About 1 1/4 Cups Per Serving: 382 calories; fat 23g; cholesterol 68mg; sodium 550mg; carbohydrates 22g; dietary fiber 3g; protein 23g; sugars 6g; niacin equivalents 5mg; saturated fat 8g; vitamin a iu 1178IU; potassium 794mg.

ENJOY!