Texas Tater Casserole

(4)
2 reviews.
  • 20 min prep time
  • 1 hr 10 min total time
  • 11 ingredients
  • 6 servings

Ingredients

1
pound 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 3/4 ounces each) condensed Cheddar cheese soup
1
can (11 ounces) Green Giant™ SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
1/2
cup Old El Paso™ Thick 'n Chunky picante
2
teaspoons chili powder
1/4
teaspoon pepper
1
bag (16 ounces) frozen potato nuggets
1/2
cup shredded taco-seasoned cheese (2 ounces)

Directions

  1. 1 Heat oven to 375°. Cook beef, onion, celery and garlic in 12-inch skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  2. 2 Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2-quart casserole. Top with frozen potato nuggets.
  3. 3 Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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