Texas Tater Casserole

By kayjayjohnson

Ingredients

• 1 pound lean ground beef
• 1 large onion, chopped (1 cup)
• 1 medium stalk celery, chopped (1/2 cup)
• 2 cloves garlic, finely chopped
• 2 cans (10 3/4 ounces each) condensed Cheddar cheese soup
• 1 can (11 ounces) Green Giant® Mexicorn® whole kernel corn, red and green peppers, drained
• 1/2 cup Old El Paso® Thick 'n Chunky picante
• 2 teaspoons chili powder
• 1/4 teaspoon pepper
• 1 bag (16 ounces) frozen potato nuggets
• 1/2 cup shredded taco-seasoned cheese (2 ounces)

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from bettycrocker.com

Preparation

Step 1

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

Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2-quart casserole. Top with frozen potato nuggets.

Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted