Mexican Tater-Topped Casserole



Mexican Tater-Topped Casserole

This is an absolutely delicious casserole!  Tater Tots, cheese and ground beef mixture.

  • 1 1/2 lbs. ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3/4 cup chopped celery
  • 1 1/2 tablespoons Cajun seasoning
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (11-oz.) Mexicorn, drained
  • 1 can (10 3/4-oz.) condensed beefy mushroom soup, undiluted
  • 1 can (10 3/4-oz.) condensed cream of celery soup, undiluted
  • 2/3 cup 2% milk
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 1 pkg. (32-oz.) frozen Tater Tots
  • 2 cups (8-oz.) shredded Mexican cheese blend
  • 2 green onions, thinly sliced

In a Dutch oven, cook the beef, onion, pepper and celery over medium heat until meat is no longer pink; drain.  Stir in Cajun seasoning, chili powder, salt and pepper; stir two minutes longer.  Stir in Mexicorn, soups, milk, cumin and oregano.  Bring to a boil.

Transfer to a greased 13-in x 9-in. baking dish.  Top with Tater Tots.  Bake at 350 degrees for 1 hour.  Sprinkle with cheese and green onions.  Bake another 10 minutes or until bubbly and cheese is melted.

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