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February 21st, 2008, 11:07 AM
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Posts: 115
Texas Tater Casserole

Prep Time: 20 Min Start to finish: 1 hr 10 min

1 lb lean (at least 80%) 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 oz each) condensed Cheddar cheese soup

1 can (11 oz) Green Giant Mexicorn whole kernel corn with red and green peppers, drained

1/2 cup Old El Paso Think 'n Chunky picante

2 teasponns chili powder

1/4 teaspoon pepper

1 bag (16 oz) frozen potato nuggets(tater tots)

1/2 cup shredded taco-flavored cheese (2 oz)

1. Heat oven to 375 degrees F. In 12-inch skillet, cook beef, onion, celery and garlic over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

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

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

6 servings (1 1/2 cups each)

High Altitude (3500-6500 ft): In step 1, increase cook time to 10-12 minutes. Increase first bake time to 45 minutes.

1 Serving: Calories 540 (Calories from Fat 280); Total Fat 31g (Saturated Fat 14g, Trans Fat nc); Cholesterol 70mg; Sodium 1810mg; Total Carbohydrate 45g (Dietary Fiber 5g, Sugars nc); Protein 25g

% Daily Value: Vitamin A nc; Vitamin C nc; Calcium nc; Iron 18%

Exchanges: 2 Starch, 3 Vegetable, 2 Medium-Fat Meat, 4 Fat

Carbohydrate Choices: 3

Betty Crocker Kitchen Tips: You can use Old El Paso salsa in place of the picante sauce in this recipe.

There's no need to peel garlic cloves when you use a garlic press. Simply pop the clove, skin and all, into the press, then squeeze. The garlic flesh will be forced through the mesh, while the skin stays in the press.

Frozen potato nuggets also come in onion flavor and in mini-size nuggets. Try one of these to compliment this casserole.
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