Texas Tater Tots Casserole

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“I got this from the Betty Crocker Casseroles & Slow Cooker Meals cookbook. I just tried it and it is quite tasty and very easy to put together. You can also use salsa in place of the picante sauce if you choose.”
READY IN:
1hr 5mins
SERVES:
6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

  • 1 lb lean ground beef
  • 1 large onion, chopped (1 Cup)
  • 1 medium celery, chopped (1/2 Cup)
  • 2 garlic cloves, finely chopped
  • 2 (10 3/4 ounce) cans condensed cheddar cheese soup
  • 1 (11 ounce) can mexicorn, drained
  • 12 cup old elpaso thick 'n chunky picante sauce
  • 2 teaspoons chili powder
  • 14 teaspoon pepper
  • 1 (16 ounce) bag frozen tater tots
  • 12 cup shredded taco blend cheese

Directions

  1. Heat oven to 375 degrees. Cook beef, onion, celery and garlic in 12 inch skillet over medium-high heat 8-10 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 dish. 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.

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