Sunday, May 17, 2009

Tater Taco Casserole

This recipe comes from a magazine I was looking through at my Grandma's house called Taste of Home Cooking Casseroles, Slow Cookers, and Soups (or something like that...that links to the book on Amazon). I jotted down a couple of the recipes I knew would go over well at my house and finally tried our first one. I was definitely craving comfort food and this did the trick! Takes you back to childhood with the tater tot topping! I won't even try to pass this off as healthy, but I do like that it has the starch, meat, and a vegetable all in one dish. Norris really liked it and said I should make it every week. That's definitely not in the plans, but it was good! I think it would also be really good if you replaced one pound of the beef with a can of black beans. I also broiled it on high for about four minutes after the baking time was up to give the tater tots a little more crunch. Top it with a little salsa and it's good to go!

"Our family lives and works on a ranch," remarks Ronna Lewis from Plains, Kansas. "I like to fix this nicely seasoned casserole ahead of time and freeze it for later use. It's good with a tossed salad or nacho chips and dip."-- I copied the review too, because freezing it is a great idea! Plus, a lady that lives not too far away from us submitted it!


2 pounds ground beef
1/4 cup chopped onion
1 envelope taco seasoning
2/3 cup water
1 can (11 ounces) whole kernel corn, drained
1 can (11 ounces) condensed fiesta nacho cheese soup, undiluted
1 package (32 ounces) frozen Tater Tots
Directions: In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Simmer, uncovered, for 5 minutes. Stir in corn and soup. Transfer to a greased 13-in. x 9-in. baking dish. Arrange Tater Tots in a single layer over the top. Bake, uncovered, at 350° for 30-35 minutes or until potatoes are crispy and golden brown. (at this point I broiled on high for another 4 minutes)