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"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."
Nutritional Facts 1 serving (1 each) equals 461 calories, 24 g fat (8 g saturated fat), 60 mg cholesterol, 1,307 mg sodium, 40 g carbohydrate, 4 g fiber, 25 g protein.
Originally published as Tater Taco Casserole in Quick Cooking May/June 2002, p53
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Reviewed on Mar. 02, 2010 by sdonbrosky
We loved this casserole! It's quick to make and very tasty. I made a salad and some cheesy corn bread and it all made a great meal.
Reviewed on Jan. 31, 2009 by Cakewalk63
I had leftover meat from chili and tacos in the fridge. Mixed it together with the soup and used frozen corn instead of canned. Sprinkled shredded cheese on top. Baked uncovered so the tater tots were crunchy. We enjoyed it.
Reviewed on Jul. 01, 2008 by keverwann
I suggest baking the tater tots separately so they actually get crunchy. But, if you are going to go through all the trouble, you might as well just make tacos; more veggies and it tastes better.
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