Jamie's Easy Slow-cooked Beef Stew
Chef Vikki's Mini Tater Tot Casseroles
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Prep time: 15 minutes
Cook time: 30 minutes
- 2 large Portobello mushrooms, diced small
- 2 cups kale, finely chopped
- 2 small shallots, diced small
- 2 garlic cloves, finely minced
- 1 teaspoon coconut oil
- 1.25 lbs. lean ground turkey
- 1/2 teaspoon kosher salt
- 3 eggs
- 1½ cups 2% milk
- 1¼ cups shredded low-fat white cheddar cheese
- 3 cups frozen tater tots roughly chopped
- A pinch of black pepper
- Hot sauce, to taste
- Chopped parsley
Preheat oven to 350°F.
Spray 6 mini oval cast iron pans (12-14 oz.), or small round baking dishes with coconut oil spray.
Small dice 2 large Portobello mushrooms. Finely chop 2 cups of kale. Small dice 2 shallots. Finely mince 2 garlic cloves.
Add 1 teaspoon of coconut oil to a large non-stick pan on medium-high heat. To the hot pan, add the mushrooms, shallots, kale and garlic. Cook the vegetables for 2 minutes until they just begin to soften.
Add 1.25 pounds ground turkey to the pan; breaking it apart with a spoon as it cooks. Season the turkey with a half teaspoon of salt. Cook the turkey and vegetables for 5 minutes; the turkey will not be fully cooked, but it will continue to cook once the mini casseroles go into the oven.
Add 3 eggs and 1½ cups of milk to a large 4-cup liquid measuring cup or to a bowl. Whisk the eggs and milk together.
Roughly chop 3 cups of frozen tater tots. Add the chopped tots to the eggs and milk.
Divide the turkey and veggie mixture evenly between the six cast iron dishes. On top of the turkey and veggie mixture, evenly divide and add the tater tot mixture. Top each of the mini casseroles with about 3 tablespoons of low-fat shredded cheddar cheese.
Bake the mini casseroles for 15-20 minutes, or until golden brown.
Garnish with chopped parsley and hot sauce if desired.
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