16 ounces shredded cheddar cheese (I like to use a Mexican cheese blend)
1 cup sour cream
Instructions
Prepare the Sauce Base:
Bring the broth to a boil over medium-high heat.
Add the mushrooms, Dashida, garlic powder, black pepper, onion powder and thyme. Return the mixture to a boil.
Whisk the milk and flour in a small cup or bowl. Pour the mixture into the boiling liquid, whisking as you pour to prevent lumps from forming. Reduce the heat to medium-low; cook for a couple of minutes to thicken the base.
Make the Cheese Sauce:
Whisk the remaining milk into the sauce base.
Stir in the shredded cheese and sour cream. Set the sauce aside.
Brown the Meat:
Brown the ground beef in a skillet over medium-high heat.
Add the onions and Dashida. Cook for 5 minutes or until the onions become translucent.
Layer the Casserole:
Pre-heat the oven to 400 degrees.
Using a DEEP DISH pan, layer the casserole as follows:
~ Tater tots, half the cheese sauce, meat, remaining sauce, then tater tots.
Bake for 25 minutes or until the top layer of tater tots are golden brown and crispy and the cheese sauce is bubbly.
Serve and ENJOY!
Recipe by Annie's Chamorro Kitchen at https://www.annieschamorrokitchen.com/tater-tot-casserole/