Tweet
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.
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.