Tater Tot Casserole
Preheat oven to 400 degrees
In a large pan, brown 1 pound of ground beef. Drain off fat.
While beef is cooking, in a small pan over medium heat add the following:
3 Tbsp Olive Oil
1/4 tsp Onion Powder
1/4 tsp Salt
1/4 tsp Black Pepper
6 Tbsp Gluten Free 1 to 1 Mix
Stir well and cook just a moment until it begins to brown (very much like making gravy)
Add while whisking
8 oz Gluten Free Chicken Broth
8 oz Regular Coconut Milk
Stir over medium heat until it thickens to a gravy consistency.
Pour about half over the cooked meat. Stir together. Transfer to casserole dish if you're not using an oven safe pan. I like to use a cast iron skillet. The remaining half of the "cream of chicken soup" can be saved in the refrigerator for up to a week.
Top the meat mixture with tater tots, arranged to fill all the space. Sprinkle with salt and pepper to taste (we prefer to use Papa Joe's Salt these days)
Bake at 400 degrees for 30 minutes. Switch oven to broil and cook for an additional 3-5 minutes to fully crisp the tater tots. Top with cheese if you'd like.