Mexican Tater-Topped Casserole Recipe

Mexican Tater-Topped Casserole Recipe photo by Taste of Home

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Tater Tots, cheese and a mouthwatering ground beef mixture: What’s not to love in this delicious casserole one tester called “the ultimate comfort food”? —Simple & Delicious Test Kitchen

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Mexican Tater-Topped Casserole Recipe

Prep: 30 min. Bake: 40 min.

Yield: 8 Servings

30 40 70

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

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.

Originally published as Mexican Tater-Topped Casserole in Simple & Delicious August/September 2012, p21