Texas Tater Tots Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I got this from the Betty Crocker Casseroles & Slow Cooker Meals cookbook. I just tried it and it is quite tasty and very easy to put together. You can also use salsa in place of the picante sauce if you choose. Ingredients:
1 lb lean ground beef |
1 large onion, chopped (1 cup) |
1 medium celery, chopped (1/2 cup) |
2 garlic cloves, finely chopped |
2 (10 3/4 ounce) cans condensed cheddar cheese soup |
1 (11 ounce) can mexicorn, drained |
1/2 cup old elpaso thick 'n chunky picante sauce |
2 teaspoons chili powder |
1/4 teaspoon pepper |
1 (16 ounce) bag frozen tater tots |
1/2 cup shredded taco blend cheese |
Directions:
1. Heat oven to 375 degrees. Cook beef, onion, celery and garlic in 12 inch skillet over medium-high heat 8-10 minutes, stirring occasionally, until beef is brown; drain.
2. Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2 quart casserole dish. Top with frozen potato nuggets.
3. Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.
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