Mexican Tater-Topped Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Tater Tots, cheese and a mouthwatering ground beef mixture: Whatâs not to love in this delicious casserole one tester called âthe ultimate comfort foodâ? âSimple & Delicious Test Kitchen Ingredients:
1 package (14 ounces) frozen pepper strips |
1 can (11 ounces) mexicorn, drained |
1 can (11 ounces) condensed beefy mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
2/3 cup 2% milk |
2 teaspoons ground cumin |
1/2 teaspoon dried oregano |
4 cups reserved mixture from cajun beef and beans |
1 package (32 ounces) frozen tater tots |
2 cups (8 ounces) shredded mexican cheese blend |
2 green onions, thinly sliced |
Directions:
1. In a large skillet, combine the first seven ingredients. Stir in meat mixture. Bring to a boil.
2. 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.
|
|