Tater Taco Casserole
Why I Love This Recipe
This casserole is similar to the last tater tot dish I made, but it has a little Mexican flare! It comes from the Taste Of Home Recipe Card Collection (Spring, 2009 Issue), and was submitted by Ronna Lewis of Plains, Kansas. I'm sorry to say that I don't have a picture this time; the batteries in my camera are dead. =(
Ingredients You'll Need
2 lbs. ground beef
1/4 cup onion, chopped
1 envelope taco seasoning
2/3 cup water
1 can (11 oz.) whole kernel corn, drained
1 can (11 oz.) condensed fiesta nacho cheese soup, undiluted
1 package (32 oz.) frozen tater tots
Directions
Preheat oven to 350 F.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in taco seasoning and water; simmer, uncovered, for 5 minutes; stir in corn and soup.
Transfer to a greased 13 X 9-inch baking dish; arrange tater tots in a single layer over the top.
Bake uncovered for 30 to 35 minutes or until potatoes are crispy and golden brown.
