Best Tater Tot Hotdish

2 lbs lean ground beef

1 yellow onion, chopped

4 cloves garlic, minced

2 tbsp worcestershire sauce

15oz can peas

15oz can whole kernel corn

2 cans cream of mushroom soup

2-3 cups shredded cheddar cheese

2 lb bag frozen tater tots

Salt & pepper to taste

Preheat oven to 375.

Lightly grease a 9x13 baking dish with cooking spray. Set aside.

Brown the ground beef in a large skillet over medium-high heat. Drain excess fat.

Add the onions to the skillet and cook until translucent, about 4 to 5 minutes.

Add the garlic and cook for 1 minute.

Stir in worcestershire and season with salt and pepper.

Transfer ground beef mixture to the baking dish and spread evenly.

Top with cream of mushroom soup and spread evenly.

Add peas and corn, followed by the cheese.

Top with tater tots.

Bake for 40 minutes or until tater tots are golden brown and cheese is melted.

Jambalaya

1 pkg andouille sausage, sliced
1 lb chicken breast, cubed
4 garlic cloves, minced
2 yellow onions, diced
2 green peppers, diced
1 head cauliflower, riced
1 6oz can tomato paste
2 14oz cans diced tomatoes, undrained
2 cups chicken broth or stock
4 Tbsp olive oil
2 tsp paprika
2 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper to taste

Heat olive oil in a large pot over medium-high heat. Add garlic until it becomes fragrant then add onion and green bell pepper to begin to cook down. Once onion in translucent, add cauliflower, broth, chicken, and sausage. Mix together. Cover and let cook for about 5 minutes. Add tomatoes, tomato paste, and spices. Stir to incorporate. Cover and let cook for another 5-8 minutes or until cauliflower is tender and meats are cooked through.

This makes great leftovers and freezes really well!

Serves 6-8

Notes: To rice my cauliflower I put it through the shredder attachment of my food processor. The only thing spicy in this recipe is the sausage - If you want it spicier add 1 tsp cayenne. Would be great with  shrimp added!