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:
- lean ground beef: 1 pound
- green onion: 0.5 cup (chopped)
- taco seasoning mix: 1 pack (1 ounce pack, divided)
- tomato soup: 1 can (10.75 ounce can)
- condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup): 1 can (10.75 ounce can)
- milk: 1 can (10.75 ounce can)
- frozen bite-size potato nuggets (such as Tater Tots®): 1 pack (32 ounce pack)
- ½ cups shredded Mexican cheese blend: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
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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.
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Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
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Layer potato nuggets in the prepared casserole dish.
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Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
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Spoon ground beef mixture over potato nuggets; pour in soup mixture.
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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.
