Description
We invented this recipe one night after one of us wanted Tater Tot® casserole for supper, while the other wanted Mexican…It’s SUPER easy and SUPER yummy! Baking the Tater Tots® before layering may be unnecessary but we wanted to make sure they had a chance to crisp up. The whole family LOVED this dish! Hope you do too!
Ingredients
- cooking spray
- 1 pound lean ground beef
- ½ cup chopped green onion
- 1 (1 ounce) package taco seasoning mix, divided
- 1 (10.75 ounce) can tomato soup
- 1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell’s® Fiesta Nacho Cheese Soup)
- 1 (10.75 ounce) can milk
- 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- 1 ½ cups shredded Mexican cheese blend
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with cooking spray.
- Heat a large skillet over medium-high heat and stir in ground beef
- green onion
- and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly
- evenly browned
- and no longer pink
- about 10 minutes. Drain and discard any excess grease.
- Combine remaining taco seasoning mix with tomato soup
- nacho cheese soup
- and milk in a saucepan; heat soup mixture until just boiling.
- Layer potato nuggets in the prepared casserole dish.
- Bake in the preheated oven until potato nuggets begin to crisp
- about 10 minutes.
- Spoon ground beef mixture over potato nuggets; pour in soup mixture.
- Bake until soup mixture is bubbling
- 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted
- 5 to 10 minutes.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8