Tater Taco Casserole
"Our family lives and works on a ranch," remarks Ronna Lewis from Plains, Kansas. "I like to fix this nicely seasoned casserole ahead of time and freeze it for later use. It's good with a tossed salad or nacho chips and dip."
SERVINGS
|
8
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
30 min.
|
TOTAL
|
50 min.
|
INGREDIENTS
- 2 pounds ground beef
- 1/4 cup chopped onion
- 1 envelope taco seasoning
- 2/3 cup water
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (11 ounces) condensed fiesta nacho cheese soup, undiluted
- 1 package (32 ounces) frozen Tater Tots
DIRECTIONS
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Simmer, uncovered, for 5 minutes. Stir in corn and soup.
Transfer to a greased 13-in. x 9-in. baking dish. Arrange Tater Tots in a single layer over the top. Bake, uncovered, at 350° for 30-35 minutes or until potatoes are crispy and golden brown. Yield: 8 servings.