Tater Taco Casserole
  • Cooking Time: 30 to 35 minutes
  • Servings: about 8
  • 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
  1. Preheat oven to 350 F.
  2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  3. Stir in taco seasoning and water; simmer, uncovered, for 5 minutes; stir in corn and soup.
  4. Transfer to a greased 13 X 9-inch baking dish; arrange tater tots in a single layer over the top.
  5. Bake uncovered for 30 to 35 minutes or until potatoes are crispy and golden brown.
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. =(