Texas Tater Casserole

Prep: 20 min     Total: 1 hr 10 min     Serves: 6 (1½ cups each)

Ingredients

• 1 lb ground beef (I use ground turkey)
• 1 large onion, chopped (about 1 cup)
• 1 medium celery stock, chopped (about ½ cup)
• 2 cloves garlic, finely chopped
• 2 cans (10 3/4 oz each) condensed Cheddar cheese soup
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn, red and green peppers, drained
• 1/2 cup Thick 'n Chunky picante sauce
• 2 tsp chili powder
• 1/4 tsp pepper
• 1 bag (16 oz) frozen potato nuggets
• 1/2 cup shredded taco-seasoned cheese

Directions

1. Heat oven to 375º. 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, Mexicorn®, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2½-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. 

Texas Tater Casserole" Casseroles & Slow Cooker Meals. Vol 206. Minneapolis, MN: General Mills, 2004. 20-21. Print.