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Texas Tater Casserole by Jodi

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  • Texas Tater Casserole by Jodi

    Jodi - Posted February 16, 2004 05:15 PM

    Texas Tater Casserole

    Prep: 20 mins total: 1 hour 10 mins

    1 pound lean ground beef
    1 large onion, chopped (1 cup)
    1 medium stalk celery, chopped (1/2cup)
    2 cloves garlic, finely chopped
    2 cans condensed cheddar cheese soup
    1 can (11 ounces) green giant mexicorn (drained)
    1/2 cup old El Paso thick'n chunky picante
    2 teaspoons chili powder
    1/2-teaspoon pepper
    1 bag (16 ounces) frozen potato nuggets
    1/2 cup shredded taco-seasoned cheese (2 ounces)

    1. Heat oven to 375. Cook beef, onion, celery and garlic in 12-inch skillet over medium-high heat 8 to 10 mins, stirring occasionally, until beef is grown and drain.

    2. Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 21/2-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. 6 servings (1 1/2 cups each)

    It was absolutely delicious
    I did alter this recipe a bit:
    1/2 cup frozen corn, 1/2-cup red pepper, 1/2 green pepper instead of the mexi corn
    I used salsa instead of picante
    I used white and orange cheddar on top
    No chili powder.
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