Mexican Tater-Topped Casserole Recipe

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Ingredients:

Serving

1 package (14 oz) frozen pepper strips
1 can (11 oz) mexicorn, drained
1 can (11 oz) condensed beefy mushroom soup, undiluted
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
2/3 cup 2% milk
2 tsp ground cumin
1/2 tsp dried oregano
4 cups reserved mixture from cajun beef and beans
1 package (32 oz) frozen tater tots
2 cups (8 oz) shredded mexican cheese blend
2 green onions, thinly sliced

Directions:

In a large skillet, combine the first seven ingredients. Stir in meat mixture. Bring to a boil.
Transfer to a greased 13-in. x 9-in. baking dish. Top with Tater Tots. Cover and bake at 350° for 30 minutes. Sprinkle with cheese and green onions. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	180.93 Kcal (758 kJ)
Calories from fat	68.95 Kcal
		% Daily Value*
Total Fat	7.66g	12%
Cholesterol	60.49mg	20%
Sodium	1094.11mg	46%
Potassium	59.68mg	1%
Total Carbs	5.36g	2%
Sugars	1.5g	6%
Dietary Fiber	0.25g	1%
Protein	23.84g	48%
Vitamin C	2.8mg	5%
Iron	4.5mg	25%
Calcium	80.6mg	8%

Amount Per 100 g
Calories	108.2 Kcal (453 kJ)
Calories from fat	41.24 Kcal
		% Daily Value*
Total Fat	4.58g	12%
Cholesterol	36.18mg	20%
Sodium	654.32mg	46%
Potassium	35.69mg	1%
Total Carbs	3.21g	2%
Sugars	0.9g	6%
Dietary Fiber	0.15g	1%
Protein	14.26g	48%
Vitamin C	1.7mg	5%
Iron	2.7mg	25%
Calcium	48.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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