Texas Tater Casserole

Texas Tater Casserole
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Ingredients
  1. 1 pound lean ground beef
  2. 1 large onion, chopped (1 cup)
  3. 1 medium stalk celery, chopped (1/2 cup)
  4. 2 cloves garlic, finely chopped
  5. 2 cans (10 3/4 ounces each) condensed Cheddar cheese soup
  6. 1 can (11 ounces) Green Giant® SteamCrisp® Mexicorn® whole kernel corn, red and green peppers, drained
  7. 1/2 cup Old El Paso® Thick 'n Chunky picante
  8. 2 teaspoons chili powder
  9. 1/4 teaspoon pepper
  10. 1 bag (16 ounces) frozen potato nuggets
  11. 1/2 cup shredded taco-seasoned cheese (2 ounces)
Instructions
  1. 1Heat 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. 2Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2-quart casserole. Top with frozen potato nuggets.
  3. 3Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.
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