Crockpot John Wayne Casserole

32 oz. frozen tater tots, not thawed

2 lbs. ground chuck, browned, drained and rinsed

1/2 small yellow onion, diced, cooked with ground chuck

1 green pepper*, diced, cooked with ground chick

1/2 t. Montreal steak seasoning

1/2-2/3 c. water, added to rinsed and drained meat, peppers and onions

8 oz. sour cream

1 can cream of mushroom soup

1 can cream of celery soup

16 oz. shredded cheddar* cheese, divided

salt 

pepper

1/2 t. onion powder

8 oz. can mushrooms, drained

diced tomatoes, optional

Place liner in crockpot. Add tater tots in an even layer. Pour meat mixture over tater tots. Combine sour cream, soups, salt, pepper, onion powder, and half of the cheese. Spread this mixture over the meat mixture in the crockpot. Cover and cook on low for 4 1/2 hours, without opening lid. Add remaining cheese. Cover and cook another 5-10 minutes until melted. Serve with diced tomatoes, if desired. Enjoy!

*for a spicier version, use Monterey jack cheese and jalapeno pepper

This recipe can also be made in the oven for a crispier casserole. Make layers of ingredients, ending with tater tots on top. Bake at 350 for 25-30 minutes. Serve with additional cheese and sour cream if desired.