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  • 1 bag (32 oz.) extra-crispy potato tots (I like Ore-Ida)

  • Salt and pepper

  • 1 tsp. granulated garlic

  • 1 tsp. granulated onion

  • 1 tsp. smoked paprika or sweet paprika


  • 2 tbsp. olive oil or canola oil

  • 2 lb. ground beef (80% to 90% lean)

  • Salt and pepper

  • 1 bunch scallions, roots and top 2 inches of dark greens trimmed, finely chopped

  • 2 tbsp. Worcestershire sauce

  • 2 large cloves garlic, chopped

  • 1 cup sour cream

  • ½ cup beef or chicken stock


  • 2 tbsp. butter

  • 1 small red onion, chopped

  • 2 jalapeño chiles, chopped (with seeds if you like heat, or without seeds if you don’t)

  • 2 large cloves garlic, chopped

  • 3 cups frozen fire-roasted corn kernels, thawed

  • 8 oz. fresh green beans, cut on an angle into thirds, or 2 cups frozen shelled edamame, thawed

  • 2 tbsp. fresh thyme leaves, chopped, or 2 tsp. dried thyme

  • 10 to 12 cherry tomatoes, quartered

  • 1 lime, juiced (about 2 tbsp.)

  • Cayenne hot sauce (I like Frank’s RedHot), to taste

  • 2 cups shredded sharp yellow cheddar (8 oz.)


  • Step 1

    Position a rack in the center of the oven; preheat to 425°. Line a rimmed baking sheet with parchment paper. Arrange the tots in a single layer on the baking sheet. Bake until very crispy, about 22 minutes. Season the tots with salt and pepper, the granulated garlic, granulated onion, and paprika.

  • Step 2

    Preheat the broiler.

  • Step 3

    Meanwhile, for the filling, in a large skillet, heat the oil, two turns of the pan, over medium high. Add the beef and cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 8 minutes; season. Add the scallions, Worcestershire, and garlic. Cook, stirring often, until the mixture is fragrant and the scallions soften, about 2 minutes. Stir in the sour cream and stock.

  • Step 4

    For the succotash, heat another large skillet over medium. Add the butter. When it melts, add the onion, chiles, and garlic. Cook, stirring often, until the vegetables soften, 1 to 2 minutes. Add the corn, green beans, and thyme; season. Cook the succotash, stirring often, until the corn and green beans are crisp-tender, 5 to 6 minutes. Add the tomatoes and stir until heated through, 1 to 2 minutes. Stir in the lime juice and season to taste with the hot sauce.

  • Step 5

    In a 3-quart casserole dish, spread the beef in an even layer. Top with the succotash, then the crispy tots. Sprinkle with the cheddar. Broil the casserole until bubbly and browned in spots, about 2 minutes.