This recipe comes from Betty Crocker. It was really yummy- even my 19-month-old, picky eater ate it all!
Texas Tater Casserole
Makes 6 servings.
1 lb lean ground beef
1 large onion, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 cans (10.75 oz each) condensed Cheddar cheese soup
1 can (11 oz) Mexicorn or Fiestacorn (whole kernel corn, red & green peppers), drained
1/2 cup picante sauce
2 tsp chili powder
1/4 tsp pepper
1 bag (16 oz) frozen tater tots (I used a 2 lb bag for extra tots)
1/2 cup shredded taco blend cheese (2 oz)
Heat oven to 375*. Cook beef, onion, celery and garlic in 12-inch skillet over medium-high heat 8-10 minutes, stirring occasionally until beef is brown; drain.
Stir soup, corn picante sauce, chili powder and pepper into beef mixture. Spoon into ungreased 2.5 qt. casserole dish. Top with frozen tater tots.
Bate uncovered 40 minutes. Sprinkle with cheese. Bake 5-10 minutes more or until bubbly and cheese is melted.