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Texas Tater Casserole

 32 Ratings
3 Comments
  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 6
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Spice up traditional Tater Tot casserole with salsa, chili powder and taco-seasoned cheese.

Ingredients

1
pound lean ground beef
1
large onion, chopped (1 cup)
1
medium stalk celery, chopped (1/2 cup)
2
cloves garlic, finely chopped
2
cans (10 3/4 ounces each) condensed Cheddar cheese soup
1
can (11 ounces) whole kernel corn, red and green peppers, drained
1/2
cup Old El Paso™ Thick 'n Chunky picante
2
teaspoons chili powder
1/4
teaspoon pepper
1
bag (16 ounces) frozen potato nuggets
1/2
cup shredded taco-seasoned cheese (2 ounces)

Directions

  • 1 Heat oven to 375°. Cook beef, onion, celery and garlic in 12-inch skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  • 2 Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2-quart casserole. Top with frozen potato nuggets.
  • 3 Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.

Expert Tips

You can use salsa in place of the picante sauce in this recipe.

There's no need to peel garlic cloves when you use a garlic press. Simply pop the clove, skin and all, into the press, then squeeze. The garlic flesh will be forced through the mesh, while the skin stays in the press.

Frozen potato nuggets also come in onion flavor and in mini-size nuggets. Try one of these to complement this casserole.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
Calories from Fat
280
% Daily Value
Total Fat
31g
Saturated Fat
14g
Cholesterol
70mg
Sodium
1810mg
Total Carbohydrate
45g
Dietary Fiber
5g
Protein
25g
% Daily Value*:
Iron
18%
18%
Exchanges:
2 Starch; 3 Vegetable; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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