What caused the rising beef prices?

“There are a lot of factors that have contributed to the increases in beef prices,” said Davey Griffin, PhD, professor and Extension meat specialist at Texas A&M AgriLife.

During the pandemic, food prices went up as the beef industry faced challenges getting products to consumers, Griffin explained. Drought conditions have also affected many cattle-producing parts of the United States over the past few years.

“During times of drought, beef producers are forced to reduce their herd to match the available supply of nutrients for each animal,” Griffin said. “Right now, cattle numbers are the lowest that they have been in over 10 years, but beef demand has continued to remain high, so the old story of supply and demand dictates higher prices for the available product on the market.”

It takes several years to rebuild and grow the beef supply since, at best, a cow might have one calf per year.

Americans can expect to eat more imported beef in 2024 as US beef production continues to decrease, according to USDA forecasts.

How can you save money on beef?

The sticker shock at the supermarket is real. But don’t let rising beef prices ruin your dinner plans or bust your budget. Even the most succulent roasted chicken won’t quell a beef craving.

You can weather this tough situation with a little know-how.

Choose higher-value cuts

To get the best value for your dollar, don’t just pick the cheapest cuts of beef. The best cuts of beef depend on the recipe you’re making—and sometimes they’re cuts you’ve never heard of.

“There are many lesser-known cuts that offer a better value for the consumer while not forfeiting quality or flavor,” said Hannah Klitz, owner of Oak Barn Beef in West Point, Nebraska. “Some of these cuts include the chuck eye steak, Denver steak, flat iron steak, flank steak, skirt steak and hanging tender steaks.”

These are called “butcher cuts,” Klitz explained, and while they’re occasionally challenging to find, they’re typically cheaper than familiar cuts like New York strip, ribeye and filet mignon.

Griffin recommended flat iron steak, also called top blade, as well as the petite shoulder tender and sirloin cuts. And don’t forget about ground beef. It’s versatile and less expensive.

Look for last-day discounts

Some stores discount beef that’s about to hit its sell-by date. Keep an eye out for these deals, and when you find them, stock up. Cook one package that night; freeze the rest.

Incorporate complementary ingredients

Red meat recipes with ingredients like peppers, onions, mushrooms and gravy enhance the savory flavors in beef so you can use less meat at any price point. Starches like potatoes, corn and carrots round out these dishes to leave you feeling satisfied.

• If you like beef flank steak, try steak fajitas with grilled peppers and onions plus a side of esquites.
• If you enjoy beef tenderloin, try grilled steak and portobello sandwiches with air-fryer potato chips.
• Boneless beef chuck makes a luscious German-style pot roast with bacon, potatoes, carrots and sauerkraut.
• Use ground beef in this simple shepherd’s pie with gravy, peas, carrots and mashed potatoes.

Use the best cooking methods and techniques for beef

With the right cooking method, you can make inexpensive cuts tender, juicy and flavorful.

• Pull out your slow cooker and turn inexpensive cuts into savory shredded beef.
• Braise your beef to make it tender and juicy, like in this braised beef stew.
• Tenderize beef with ingredients like Worcestershire sauce, as in this marinated steak recipe.

Up Next: Learn about more ways to save at the grocery store.

The post Beef Prices Keep Going Up—Here’s Why appeared first on Taste Recipes.

What Are Angostura Bitters?

Bitters are an infusion of aromatics, spices, botanicals, fruits, bark and roots into a neutral, high-proof spirit. You’re most likely familiar with the classic flavor of Angostura Aromatic Bitters, which come in a dark four-ounce bottle with a yellow cap and oversized white label.

The brand got its name from a Venezuelan city now called Ciudad Bolívar. According to the company, these bitters are the world’s oldest and best-selling. Next, learn how to make Pan de Jamon, a Venezuelan ham bread.

Why Is the Angostura Bitters Label Oversized?

Angostura’s signature label comes up too high on the bottle and crinkles at the top. It was initially a production mistake caused by two of the founder’s sons, the company says.

The error came about when one brother become responsible for sourcing the company’s bottles, while the other sourced the labels—and the two failed to communicate.

Instead of fixing the flaw, they amplified it. It remains part of Angostura’s iconic brand today.

What Are Bitters Used For?

Bitters are used in classic cocktails like the old-fashioned (and brandy old-fashioned), Manhattan, sazerac and Rob Roy.

Many recipes call for a dash of bitters—but how much is a dash of bitters?

Hold the bottle upright with the cap off. Then, make a C-shaped flourish with your arm and tilt the bottle upside down into your drink. Channel your inner mixologist—you’ll get it.

The amount doesn’t have to be precise. It’s just enough to add something special. But if you must measure, start with 1/8 of a teaspoon, then bump it up to 1/4 if you want more flavor.

You can use bitters in more than just cocktails, too:

• In homemade frosting instead of vanilla extract
• In a marinade or barbecue sauce instead of Worcestershire sauce
• To enhance the cinnamon flavor in Amish friendship bread
• To intensify the cocoa flavor in brownies

Don’t let their name fool you. Just because they’re bitter doesn’t mean they can’t be your best friend when it comes to spicing up your recipes!

The Best Bitters for Home Bartenders

The classic Angostura bitters are arguably the most well-known and popular bitters, but visit any well-stocked liquor store and you’ll discover that bitters come in many brands and flavor profiles.

Why so many bitters? These alternatives can make a great addition to palomas, martinis and other drinks that might not taste right with aromatic bitters. Others can add a new twist on an old-fashioned.

You can even make bitters from scratch by infusing ingredients like lavender, coriander, English cucumber or cardamom into 151-proof neutral-flavored grain alcohol.

The common thread for bitters is that they all have at least one bitter ingredient. Two popular ones are gentian root—the underground part of a flowering herb that’s supposed to aid digestion—and wormwood, which is also used in vermouth and absinthe.

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What Is Worcestershire Sauce?

Worcestershire is a fermented condiment that adds tang and umami to savory dishes. This thin, brown sauce with mustard- and cherry-colored undertones originated in England as an experiment gone wrong.

The possible origin story has it that two chemists created the concoction at the request of visiting royalty—but it was horrible. Rather than toss it out, the duo left an entire barrel of the stuff in a basement, only to discover years later that it had transformed into something deliciously marketable.

What’s in Worcestershire Sauce?

This condiment’s components depend on who makes it. The Lea & Perrins version ferments vats of whole red onions (9 months) and garlic cloves (18 months). The U.K. recipe uses barley malt and spirit vinegars while Americans get a formulation made with distilled white vinegar. Some brands skimp on the soak, relying instead on onion and garlic powders.

What’s the secret ingredient? Salt-laden, decomposed anchovies or sardines. Other ingredients may include molasses, salt, cloves, tamarind and pepper.

Is Worcestershire Sauce Vegan?

No, the anchovies or sardines in traditional Worcestershire sauce keep it from being vegan. But several newer formulations are fish-free:

• The Wizard’s: This sauce’s richness and complexity come from shiitake mushroom powder and a form of soy sauce called tamari.
• Annie’s Organic Worcestershire Sauce: This version relies on soy sauce to replace the salty umami of fermented fish.
• Wan Ja Shan: Made by a company in upstate New York whose specialty is soy sauce, this organic and gluten-free Worcestershire sauce also uses tamari.

These sauces contain other differences from the Lea & Perrins recipe. Each has its own spice blend, and none uses whole onions or garlic, relying instead on the powdered forms. Wizard’s and Annie’s both use thickeners, so they’re better for cooking than for cocktails.

How Do You Pronounce Worcestershire Sauce?

Don’t try to sound it out; phonics are not your friend here. WOO-stuh-shur is the proper pronunciation.

The sauce gets its name from its birthplace: Worcestershire, a county in England. “Shire” means county, and its pronunciation changes from “shy-er” to “shur” when it’s part of a longer word.

You can still cook with Worcestershire sauce even if you can’t say it. Use it to make buttery roasted pumpkin seeds.

The Best Brands of Worcestershire Sauce

• Lea & Perrins: Created in 1837, Lea & Perrins is the original Worcestershire sauce. It’s fermented for 18 months to get its unique flavor.
• Bourbon Barrel: This small-batch, sorghum-sweetened sauce soaks in aged bourbon barrels. It’s vegetarian and comes from Louisville (another place people can’t pronounce correctly).
• Bull-Dog: This Japanese take on Worcestershire sauce dates back to 1902. It uses sardines, prunes, tomatoes and carrots. It’s also an essential ingredient for tonkatsu, a recipe for panko-encrusted pork cutlets.

How Do You Store Worcestershire Sauce?

You can keep Worcestershire sauce, unopened, for up to three years in the pantry. Once you’ve used it, it’ll last another three years in the fridge. Find out how long more condiments last.

The post What Is Worcestershire Sauce? appeared first on Taste Recipes.

What Is a Witch Window?

It’s a double-hung window installed at a 45-degree angle on the second story of some older farmhouses. The long edges of the window frame run parallel to the first- and second-story roof lines on the home’s gable end.

There’s a sensible explanation for this oddity. Let’s say you have a two-story home with a pitched roof. The home has windows on the first and second floors of the gable end—the part of the house where the sides of a pitched roof meet to form a triangle.

You decide to build an addition, but don’t want to mess with the existing roof. (Roof work can be expensive, after all.) You build a one-story addition onto the gable end of the home. However, the new addition covers up the windows that were there before.

You can put new first-floor windows on your addition, but there’s not enough room on the second-story end of the house to keep the existing windows. And if you don’t add new windows, it might be pretty dark up there.

Why not reinstall your old window at an angle, the only way it will fit? That seems to be what many homeowners in parts of Vermont, New Hampshire and Maine did!

Find ways to add farmhouse style without installing diagonal windows.

Why Are They Called ‘Witch Windows’?

Local lore says witches can’t fly diagonally, so having a crooked window would prevent them from getting into your home. Less commonly, people also refer to witch windows as coffin windows, crooked windows, lazy windows or Vermont windows. People appreciate this kind of regional design quirk, the same way they appreciate the high ceilings and tall windows of Southern architecture.

You might want to take a New England road trip to look for witch windows. You might get lucky and see barn quilt squares, too!

The post Why Do Some New England Homes Have a ‘Witch Window’? appeared first on Taste Recipes.

What Is an English Cucumber?

English cucumbers are sweet, slender, straight and have fewer, less noticeable seeds than many other cucumbers. You’ll also see them called greenhouse cucumbers, hot house cucumbers, European cucumbers and seedless cucumbers.

Before you move ahead check how to store cucumbers the right way so that you’ll never find a mushy cuke in the refrigerator again.

English cucumbers are about a 14 inches long and about 1-1/2 to 2 inches in diameter. They’re grown off the ground, hanging or on a trellis, to get their characteristic shape. They’re also self-pollinating, which allows them to be grown indoors in greenhouses because they don’t need bees, animals or wind to help them produce seeds and fruit.

At the supermarket, you’ll probably find just one type of English cucumber. At a farm stand or nursery, however, you might find varieties like these:

• English Sweet Long Slim Hybrid Cucumber
• English Long Sweet Crunch Hybrid Cucumber
• Heirloom English Long Telegraph Cucumber
• Chelsea Prize Hybrid English Cucumber
• Sweet Success English Hybrid Cucumber

Cucumbers aren’t the only produce that comes in an English variety. There are English parsnips, watercress, lavender and thyme, too. And English cucumbers are just one of many cukes with a country- or region-specific name. Here are some other cucumber varieties you may have heard of, especially if you’re a gardener:

• Japanese cucumber
• Armenian cucumber
• Persian cucumber
• Mediterranean cucumber
• Chinese cucumber
• Mexican sour cucumber
• Brown Russian cucumber
• Parisian cucumber

We have all these types of cucumbers today because people spread them around the world from the fruit’s origins in India. If you’ve ever had the yogurt-based condiment raita, you’ve experienced one way the cucumber is used in Indian cuisine.

English Cucumber vs Cucumber

The American slicing cucumber is your standard supermarket cucumber in the United States. Compared to an English cucumber, its skin is darker and thicker and its seeds are larger and more plentiful. It’s usually a few inches shorter and may be closer to 2-1/2 inches in diameter. It’s a plumper, sturdier fruit.

An American cucumber tends to have smoother skin, while an English cuke’s skin may be more furrowed. However, you don’t need to peel or seed an English cucumber, whereas you’ll usually want to take these extra steps with an American cucumber to improve the flavor and texture of your dish. These differences help explain why it can be worthwhile to pay more for an English cucumber, especially if you’re highlighting the ingredient in cucumber recipes like tea sandwiches or a balsamic cucumber salad.

Some people also find American cucumbers hard to digest, hence the term “burpless” for English cucumbers.

Why Are English Cucumbers Wrapped in Plastic?

The quickest way to identify an English cucumber at the grocery store is by its shrink wrap. These thin-skinned fruits need the extra protection of plastic so they don’t get bruised or dried out in transit. Tender skin is one of the reasons English cucumbers are less bitter than other varieties. And the plastic is in lieu of the wax coating you’ll often find on American slicing cukes.

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Propagating succulents is also a fine way to enjoy a little gardening if you don’t have a green thumb. It requires only a few simple steps, and succulents don’t need frequent care. Here’s our guide to teach you how to take care of succulents the right way.

What does it mean to propagate a succulent?

To propagate means to reproduce. Some succulents can be propagated from either leaves or stems, while other varieties can only be reproduced from one or the other. There are also varieties that grow offsets (baby succulents) you can propagate.

How to Take a Cutting

To create a new succulent from a stem, you’ll need to cut off a piece of stem from an existing plant. To take your cutting, it’s best to use a sharp, clean cutting tool (such as a pair of pruning shears) to minimize damage to the plant.

Ideally, you’ll make your cut just above a leaf from a spot that keeps your parent plant looking nice—or even improves its appearance, like when the parent plant has grown tall and spindly and you take your cutting from the overgrowth. You may need to remove some lower leaves from your cutting so that you’re only planting the stem and not any leaves in the soil (the leaves will rot).

Once you have your cutting, there are two ways to proceed:

Option 1: Callous Method

Let the cut end callous over. When it’s dried out and a bit tough and shriveled, the callous has formed. This process usually takes three to five days (less time in a hot and dry climate, more time in a cooler or wetter climate). Once your cutting has calloused, it’s ready to plant.

This method is free, but it’s slower than the rooting hormone method.

Option 2: Rooting Hormone Method

Dip the cut end in rooting hormone. Rooting hormone is a white powder whose key ingredient is indole-3-butyric acid, a substance that mimics plants’ natural rooting hormone. Synthetic rooting hormone can help cuttings grow their own roots faster, and a bottle that will last ages costs less than $10.

Use a small spoon to remove a pinch of rooting hormone from the container it came in (don’t get this product in contact with your skin). Dip the cut end of your stem in the removed powder, tap the stem to remove the excess and toss the powder you don’t use. This way, you will avoid potentially contaminating your entire container of rooting hormone if you’ve unwittingly taken a diseased cutting.

How to Plant Your Cutting

Whichever option you’ve chosen, you’ll want to plant your cutting in a pre-moistened, well-draining soil mix designed for succulents. You can buy a mix off the shelf, like Miracle-Gro Cactus, Palm & Citrus Potting Mix, that contains processed forest products, sphagnum peat moss, sand, perlite, a wetting agent and fertilizer.

Some succulent lovers prefer to make a custom soil mix. They might use coco peat (also called coconut coir) or horticultural pumice, and fertilize with a separate product like manure tea or Miracle-Gro Quick Start Planting & Transplanting Solution.

Don’t use garden soil, potting soil or sand to plant cuttings (or mature succulents). These materials are dense and do not drain well. Your succulents will get waterlogged and rot. You want to use a growing medium that has excellent drainage and won’t be hospitable to fungus or bacteria.

Do not water the soil immediately after planting your cutting. Instead, wait until the soil has dried out. Then, give the succulent a good drenching, and don’t water again until the soil feels completely dry when you stick your finger at least 2″ deep.

Initially, your cutting will be very loose in its new home. After a few weeks, your succulent will start growing its own root system. When you give it a very gentle tug, you’ll notice that it’s anchored in the soil. If you accidentally pull it out, just carefully replant it. After about a month, you may want to feed your succulent with some plant food.

Propagating Succulents from Leaves

First, water your parent plant a few days before taking a leaf for a cutting to give the leaves the moisture they need to propagate.

To create a new succulent from a leaf, you only need to twist and pull the leaf off the stem of the plant you want to propagate. It’s OK if a little bit of stem comes with your leaf. What you don’t want is a leaf that’s broken off before the stem, because a broken leaf won’t give you new plants.

You want to remove a juicy, healthy, mature leaf—not a young, shriveled or overwatered leaf. A yellow, translucent or black leaf is overwatered and unlikely to give you a new plant.

Once you have a good leaf, you’ll want to let the wet part where it was removed from the parent callous over. Keep your leaves in shade atop slightly moist succulent soil, coco peat or horticultural pumice.

Opinions differ on how, when and whether to water the leaves you are propagating. Some houseplant gardeners say the leaves don’t need any water. Others recommend misting the leaves and soil with a spray bottle every one to three days. Still others say not to get any water on the leaves because it could cause them to rot. They recommend using a succulent watering bottle, which has a long, thin, angled spout, to keep only the part of the soil near the callous moist.

Our takeaway from these differing opinions is that there’s more than one way to succeed. If you live in a drier climate, you may need to mist or water your leaves. If you live in a humid climate, you might want to leave them alone.

When you start seeing baby succulents and/or roots growing out of the calloused end your leaf (which may take three weeks or more), move it to indirect bright or filtered sunlight. Keep your leaves in partial sun so your new plants and roots don’t dry out or get sunburned.

In a few more weeks, your baby “pup” plants will be large enough to separate from the leaf and plant.

Editor’s Tip: If you have pets, be aware that some succulents are poisonous to cats and dogs. Be careful about what you plant in your yard or bring into your home.

Propagating Succulents from Pups, Offsets, Chicks or Offshoots

Some succulents grow smaller versions of themselves, similar to what you’ll see if you propagate a leaf. You’ll usually see these baby plants at the succulent’s base or along the stem. They will have their own roots, and by gently removing them along with their roots, you can replant them right away. Some succulents even grow roots out into the air! These babies are begging to be propagated.

This propagation method isn’t just a good way to get more plants. If the parent plant is in a pot, you’ll also avoid having that pot get overcrowded with new growth.

What are the easiest succulents to propagate?

If you’re new to propagating succulents, help yourself out by choosing plants that are easy to grow. Keep an eye out for these types of succulents when you shop for plants online:

• Sedum morganianum (burro’s tail, donkey’s tail, burrito)
• Sedum rubrotinctum (jelly bean plant, pork and beans)
• Graptosedum “California Sunset”
• Graptosedum “Alpenglow”

You can use cuttings or leaves to propagate any of these. By the way, the best time of year to propagate succulents is when they’re actively growing. Depending on where you live, that might be year-round, or your growing season might be shorter. Ideally, learn about the succulent you want to propagate: When is its growing season? When does it go dormant? When in doubt, propagate in the spring when the weather is warm.

Common Mistakes When Propagating Succulents

• Overwatering. The succulent will rot.
• Placing leaf cuttings in bright, direct sunlight. The cutting will be under too much stress. Tender new growth can dry out or get sunburned.
• Not using a plump, healthy leaf or stem. You’re far less likely to succeed if you start with a thirsty or sick plant.
• Using the wrong kind of soil. The wrong kind of soil will hold on to too much moisture. These conditions can invite fungal and bacterial growth or rot your cutting.
• Not being patient. It takes several weeks for cuttings to start growing roots.
• Expecting every attempt to succeed. Some won’t, so take multiple cuttings or leaves from the plant you want to propagate. If 50% to 70% of them thrive, you’re doing a good job.

Can I propagate succulents in water?

Yes, you can get the root system of your succulent leaf or stem to start growing by suspending it above the surface of a clear jar of water or letting the calloused end dip into the water slightly. You might enjoy this method if you want to watch the roots develop in full view or if you want to propagate succulents indoors during unfavorable growing conditions.

However, some people will find this method tedious. It requires changing the water to keep it clean and at the right level. You might need to use plastic wrap with a small hole poked in it to suspend a small cutting over the water when the cutting is smaller than the mouth of the jar. It works, but this method does take more effort.

Don’t miss all the succulent pots that Taste Recipes stylists love!

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Wendy’s has been rocking the baked potato since 1983

Wendy’s opened in 1969, but it wasn’t until 1983 that the baked potato made its debut. In 1985, it joined a special reduced-calorie menu alongside a tuna-stuffed tomato and a cottage cheese and pineapple salad. Only the warm, fluffy baked potato has endured. Oh, and this is how Wendy’s got its name.

Some flavors are now hot-stuffed history

Wendy’s once offered an Italian baked potato with sausage, meaty tomato sauce and mozzarella. The Mexican version had taco meat, picante sauce, cheese sauce and sour cream. There’s even been a baked sweet potato!

A U.S. territory has Wendy’s most unique baked potato

While you can order a Wendy’s baked potato in Chile, Guatemala, Argentina and the Bahamas, you won’t find any flavors there that aren’t also in the United States. But in Puerto Rico, you can enjoy your spud with diced ham and ranch dressing. How’s that for something different?

It’s more customizable than you think

Wendy’s U.S. menu boasts five baked potato options:

• Plain
• Sour cream and chive
• Bacon cheese
• Chili & cheese
• Cheese

But you can also request any fry or burger topping to make your own creation. That means pickled jalapeños, crispy fried onions, beer cheese sauce and muenster are all on the table.

Canada has fewer options

Visiting Wendy’s in Canada? You’ll have fewer baked potato choices: the chili and plain cheese offerings aren’t on the menu. How about trying the poutine instead—it’s made with skin-on fries, melty cheese curds and a rich gravy.

It’s not on the menu in Mexico

Have you ever ordered a baked potato at your favorite Mexican restaurant? Probably not, and you won’t find one on the menu at a Mexican Wendy’s, either—only loaded fries. But you can make our Super-Stuffed Mexican Potatoes at home.

The cheddar sauce is more than just cheese

Don’t expect to replicate a cheesy Wendy’s baked potato in your kitchen. The chain’s cheddar sauce has its color and flavor enhanced by tomato concentrate, onion juice concentrate, paprika extract and a plant-based food coloring called annatto.

It’s pretty good for you

Cheese or not, the Wendy’s baked potato is one of its healthiest menu items. The plain version has just 270 calories; it’s also an excellent source of fiber, potassium, iron and even protein.

Wendy’s is uniquely committed to baked spuds

Wendy’s baked potatoes are wrapped in foil and baked in a convection oven for one hour. These logistics present challenges that other chains, besides the occasional Arby’s, have opted out of. Wendy’s is the only fast food restaurant to offer a baked potato nationwide.

The post 9 Things You Never Knew About Wendy’s Baked Potato appeared first on Taste Recipes.

Minnesota hot dish: It’s hot and creamy with a hint of crunch. If you live in St. Louis or Cedar Rapids, you probably call it a casserole. But Minnesotans give it the most straightforward of names. Who needs a word derived from Middle French to describe a mixture of canned and frozen ingredients baked until bubbly?

Whatever you call it—and whether you bake it in glass, ceramic or enameled cast iron—let’s all agree that it’s simple, filling and easy on the budget. Here’s how to make this delicious hot dish at home.

What is a hot dish?

You’ll surely want potholders to slide it out of the oven. Beyond that, there’s a lot of room for creativity.

Classic versions often use ground beef, corn, cream of mushroom, Tater Tots and cheddar cheese. But you can swap the beef for another protein, like sausage, chicken or tuna. Peas, carrots and tomatoes can replace or accompany the corn. The filling can have macaroni or spaghetti.

Any cheese that melts well will do—how about pepper jack or fontina? And you can get your crunchy topping from fried bacon, onion rings, corn flakes or potato chips.

Western Wisconsinites have been known to call a casserole a hot dish, too. We’re sure it’s delicious with smoked brats and squeaky cheese curds.

Check out more must-try recipes from Minnesota to get your fill of Upper Midwest cuisine.

How to Make a Hot Dish

To make hot dish, you’ll need three key ingredients: meat, canned soup and a starch. Some Minnesotans will insist it’s only a hot dish if it’s topped with frozen Tater Tots, but others allow rice or noodles to fill in. The exact combo is up to you. We’ll walk you through how to make this easy, classic Tater Tot casserole recipe.

Ingredients

• 3/4 to 1 pound ground beef or turkey
• 1 small onion, chopped
• Salt and pepper to taste
• 2/3 cup 2% milk
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 package (16 ounces) frozen Tater Tots
• 1 cup shredded or freshly grated cheese (Our Test Kitchen likes a sharp cheddar with this recipe, but Swiss, Colby or jack would also be good.)

Directions

Step 1: Preheat the oven

Preheat the oven to 350ºF.

Step 2: Cook the meat

Break out your Dutch oven or a large skillet—cast iron works great here. Heat it over medium heat, then add the ground meat and onion. Season with salt and pepper and cook until the meat and onions are golden brown. Drain any excess grease.

Editor’s Tip: You can add more seasonings at this stage if you like. Garlic powder, thyme or cayenne would work well.

Step 3: Fill your baking dish

Transfer the cooked ground meat and onion mixture to a greased, two-quart baking dish—preferably a shallow one—and spread in an even layer. In a mixing bowl, whisk together the milk and condensed soup, then pour it over the meat and onion mixture. Sprinkle with cheese and top with frozen Tater Tots. Next, learn how to make a Tater Tot hot dish.

Step 4: Bake and serve

All that’s left is to pop this dish into the oven and bake it uncovered for 30 to 40 minutes or until the tots are toasty.

Serve it with a quick side salad and some homemade rolls and you’ve got dinner. If you really want a full Midwestern experience, try these Midwestern desserts right from the heartland. They’re just the way to finish off this meal!

Minnesota Hot Dish FAQs

How do I store hot dish leftovers?

Once the dish has cooled, cover it and pop it into the fridge. You can safely refrigerate the leftovers for three to four days.

Can I freeze a hot dish?

Yep. We have great instructions for freezing any casserole. You can freeze this one after assembling, but before baking. (In other words, don’t freeze it before you cook the meat and onions.) We recommend keeping the Tater Tots separate so they don’t get soggy.

You can also freeze the leftovers. Transfer them to the smallest freezer-safe container they’ll fit in to minimize ice crystal formation and freezer burn. To reheat, thaw in the fridge overnight, then bake in a 350º oven until the internal temperature reaches a safe 165º. However you freeze it, eat it within two to three months.

Whatever you do, don’t stick the actual hot casserole dish into your freezer. At best, it will raise your freezer temperature; at worst, the dish will shatter.

How can I make this hot dish my own?

One way is to make it vegetarian or vegan. Use plant-based meat substitutes and dairy-free condensed cream of mushroom soup.

Another way is to change up the mix-ins. Do you have marinated, grilled artichokes on hand? How about roasted red peppers or frozen spinach? A soft goat’s milk or sheep’s milk cheese would also be interesting.

Think about condiments, too: Try adding a splash or two of Worcestershire sauce to the meat or squirting sriracha atop the tots before digging in.

Find More Hot Dish Recipes from the Midwest

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Quick Tater Tot Hot Dish

I like to make this cheesy Tater Tot hot dish when time before supper is short. It serves two to three people, but if we have unexpected company I double the ingredients and use a 9-in. x 13-in. pan. I call it my "Please Stay Casserole"! —Jean Ferguson, Elverta, California.

Get RecipeHere's everything you need to know about Minnesota hot dishes.

Tater Tot CasseroleThanks to a few ingredients and easy prep, this cheese-smothered Tater Tot casserole will be a recurring star at your dinner table.

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Beef & Tater BakeThe entire family will enjoy this heartwarming, all-in-one dinner. Plus, it offers easy cleanup! —Mike Tchou, Pepper Pike, Ohio

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Slow-Cooker Tater Tot Hot DishWhat's not to love about classic Tater Tot casserole—especially when it's made in the slow cooker? You'll want to add this family-pleasing potluck favorite to your regular rotation. —Nick Iverson, Denver, Colorado

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Skip turning on your oven and learn how to make air-fryer tater tots.

Chicken Crouton CasseroleThis chicken crouton hot dish has practically made my mom famous. When she takes it to get-togethers, it's loved by all who taste it. Whenever she serves it to family, the dish is empty by the end of the meal. —Beth Gramling, Warren, Pennsylvania

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Looking for more? Try our favorite Tater Tot hot dish.

Italian Hot DishMy husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite healthy pasta recipe in our house. —Theresa Smith, Sheboygan, Wisconsin

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Breakfast Hot DishI keep frozen spuds on hand for meals like this Tater Tot breakfast casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada

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Tater Taco CasseroleOur family lives and works on a ranch. I like to fix this nicely seasoned taco Tater Tot hot dish ahead of time and freeze it for later use. It's good with a tossed salad or nacho chips and dip. —Ronna Lewis, Plains, Kansas

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Mother’s Ham Hot DishOne of my mother's favorite dishes, this ham casserole recipe always brings back fond memories of her when I prepare it. It's a terrific use of leftover ham from a holiday dinner. Our five grandchildren are my favorite interest outside the kitchen! —Linda Childers, Murfreesboro, Tennessee

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Meat-and-Potato CasseroleFor variety, you can use another kind of cream soup (cream of mushroom, for instance). But try this meat and potato hot dish this way first.—Marna Heitz, Farley, Iowa

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Chicken Potpie CasseroleMake our easy chicken potpie casserole for dinner tonight. It doesn't get much cozier than a casserole rich with gravy and veggies and topped with fluffy biscuits.

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Pizza Tater Tot CasseroleFor a spin on a classic hot dish, try this easy version. For a fun twist, just add your family’s favorite pizza toppings! —Sharon Skildum, Maple Grove, Minnesota

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Mexican Chicken Hot DishI've had this Mexican chicken bake recipe for 30 years. Since my kids, grandkids and guests of all ages request it often and it takes only about 30 minutes to make, I have it at least once every other month! —Linda Humphreys, Buchanan, Michigan

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Beef and Noodle Hot DishWhen I was working on the local election board in the '50s, one of my co-workers gave me this ground beef casserole with noodles recipe, and it has been a family favorite ever since. It's quick to make for unexpected company or easily doubled for a potluck. —Mary Hinman, Escondido, California

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Chicken Broccoli CasseroleWhen you're looking for comfort and ease, this chicken broccoli casserole is the answer to your dinner dreams.

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Ground Beef Hash Brown Hot DishBecause this ground beef hash brown casserole is practically a meal in itself, I simply pair it with a salad and dessert. —Rochelle Boucher, Brooklyn, Wisconsin

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Chicken Hash Brown CasseroleThe first time I served this hot dish was to a family with five children. The kids and the adults loved it! This is one recipe I often make for parties—it goes a long way, and all ages enjoy it. —Ruth Andrewson, Leavenworth, Washington

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Chicken Hot Dish with CrackersI never bring home leftovers whenever I take this creamy chicken casserole with Ritz crackers to a potluck. Its mild flavor has broad appeal. I especially like the way that the crumb topping adds a bit of crunch to each meaty serving. —Faye Hintz, Springfield, Missouri

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Potato Sausage CasseroleThe subtle spices in this sausage potato hot dish give it a distinctive flavor that my family has loved for years. Not only is this hearty casserole a great main dish on your dinner table, it also reheats nicely. —Mrs. Fred Osborn, Thayer, Kansas

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Chicken and Stuffing CasseroleThis hearty six-ingredient chicken and stuffing casserole is a breeze to make, requiring just five minutes of prep time, making it ideal for busy weeknights and group gatherings.

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Oktoberfest Hot DishIn northeastern Ohio, we love German flavors. This delicious casserole is a trifecta mashup of my favorite dishes. It combines the flavors of classic cheesy hash brown casserole with bratwursts and sauerkraut, pretzels and beer cheese. It takes less than 10 minutes to mix and takes only one bowl. It's sure to please everyone any time of the year. —Sarah Markley, Ashland, Ohio

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Chicken Tater BakeYou'll please everyone in the family with this inviting and filling chicken Tater Tot hot dish. It tastes like a chicken potpie topped with Tater Tots. —Fran Allen, St Louis, Missouri

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Church Supper Hot DishThis hot dish recipe was in my mother's church cookbook, and now it's in my church cookbook! Apparently is was too good to miss a generation. I often make this dish to take along to potlucks...and it seems that if I don't, someone else will! It's hearty and so tasty! —Norma Turner, Haslett, Michigan

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Contest-Winning Greek Pasta BakeWhen I take this dish to potlucks, there's never so much as a morsel left! It’s a simple, healthy, hearty supper made with ingredients that are easy to find. Add a salad and a crusty loaf of bread for a quick meal solution. —Anne Taglienti, Kennett Square, Pennsylvania

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Contest-Winning Hot Chicken SaladAfter I tasted this hot chicken hot dish at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. —Ruth Glabe, Oronoco, Minnesota

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Meat Lover's Pizza Hot DishI make this hearty casserole for the men who help us out during harvesttime. Every year they say it’s the best—hands down. Throw in any pizza toppings your family likes—Canadian bacon, black olives and green peppers are some of our picks. —Brook Bothun, Canby, Minnesota

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Chicken and Wild Rice CasseroleThis chicken and wild rice casserole is the perfect dinner for when you need something easy, balanced and friendly for the whole family. Precooked chicken and rice make it even quicker.

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Turkey Rice CasseroleGetting a comforting meal on the table in no time couldn't be any easier thanks to this nourishing turkey rice casserole dish, which is ready in just over 30 minutes from start to finish.

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Bacon Cheeseburger Hot DishHuge on flavor and not too big in terms of hand-on effort, this bacon cheeseburger tater tot casserole is a meal the chef and the diners alike will always agree on.

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Cowboy CasseroleThis quick and creamy Tater Tot bake is great comfort food, especially on a cold night. —Donna Donhauser, Remsen, New York

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Ham and Potato CasseroleThis cheesy ham and potato casserole is a delicious way to use up leftover ham. Try it for an eggless brunch, or for dinner alongside roasted vegetables and grilled meats.

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Midwest Meatball Hot DishI've relied on this recipe many times as a soothing finish to a hectic day...and since I usually have all the ingredients on hand, there's no last-minute rush to the store, either. —Judy Larson, Greendale, Wisconsin

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The post How to Make Minnesota Hot Dish appeared first on Taste Recipes.

Ingredients

• 1 pound lean ground beef (90% lean)
• 1/2 cup chopped onion
• 1/3 cup sliced celery
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 3 cups frozen Tater Tots
• 1 cup shredded cheddar cheese
• Chopped fresh parsley or chives, optional