We revamped a family favorite recipe and made it dairy free! Our Dairy Free Tater Tot Casserole is creamy, cheesy, and delicious, plus it has lots of veggies and doesn't call for condensed soup! Gluten free, dairy free; Free of: peanuts, soy (depending on ingredients), eggs
Place the olive oil in a large skillet and heat over medium/low heat.
While the pan is heating up, chop your zucchini and bell pepper.
Add the zucchini, mushrooms, bell pepper, and creole seasoning to the pan and cook over medium or medium/low heat for about 10 minutes until veggies begin to soften.
Preheat the oven to 400 degrees F.
Add the ground beef, black pepper, garlic and onion powders to the veggies in the skillet and cook over medium heat until the meat is cooked through (about 10 minutes). The vegetables will be cooked and soft at this point as well.
Whisk the cornstarch into the coconut milk and pour into the meat and veggie mixture and cook for a couple minutes until thickened, stirring constantly to prevent sticking. This will thicken almost immediately or within 1-2 minutes.
Turn off the heat and scoop the creamy meat and veggie mixture into a 9x13-inch glass pan.
Sprinkle the package of dairy free cheese on top of the beef mixture, and then top with the tater tots or hash brown potatoes.
Bake in the preheated oven for 25-30 minutes.
Allow the casserole to cool for about 10 minutes before serving. Top with sliced green onions or chives as a garnish.
*If you can't find tater tots that fit your allergies, I've used frozen hash brown potatoes instead. They don't get crispy on top like the tater tots do, but they still taste delicious and work well in this recipe!