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.
2 comments:
Ok, so I just made your tater tot casserole last night, and Brian and I both loved it! Danica was apparently boycotting food last night, so she wouldn't even taste it, but it was a hit with us! We both agreed though that it would be very tasty on a tortillia rolled up like a burrito, so I think we're going to try that with the leftovers tonight. Thanks for the recipe!
Glad you liked it! The burrito idea sounds yummy...let me know how it tastes!
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