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Texas Tater Casserole

texas tater casserole Entree Southwestern
Texas Tater Casserole
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 6

Spice up traditional Tater Tot casserole with salsa, chili powder and taco-seasoned cheese.

Updated March 6, 2012

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)

Steps

  • 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.

  • 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 Facts

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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