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My review
Mexican Tater Tot® Casserole
Missy
"Made my own creation after reviewing numerous recipes for Tater Tot® casserole. My fiance loves it! Garnish with sour cream and lettuce."
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Ingredients
45 m servings 353 calsOriginal recipe yields 8 servings (1 9x13-inch casserole)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
- Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
- Bake in the preheated oven until beef is no longer pink, about 25 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.
Footnotes
- Cook's Notes:
- Do not use creamed corn in this recipe.
- Any Cheddar or mozzarella cheese blend will do.
- You can adjust the heat of the dish by adding in jalapeno peppers, or using a hot salsa and/or nacho cheese sauce.
Nutrition Facts
Per Serving: 353 calories; 21.2 g fat; 28.9 g carbohydrates; 16.8 g protein; 52 mg cholesterol; 808 mg sodium. Full nutrition
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Newest
1/21/2018
I loved the idea of this but it was just okay. I did make a couple of changes. I used fresh mushrooms instead of can because I had them and fresh is always better. My other change was with the ...