Ingredients:
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (15 oz) corn, drained
- 1 can (10 oz) Rotel diced tomatoes and green chilies, drained
- 1 cup shredded cheddar cheese
- 3 cups frozen tater tots
- 1/2 teaspoon paprika
- Salt and pepper to taste
Directions:
- Preheat oven to 375°F (190°C).
- In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and garlic, and sauté until softened, about 5 minutes. Drain excess fat.
- Stir in the cream of mushroom soup, corn, Rotel tomatoes, paprika, salt, and pepper. Let the mixture simmer for 3-4 minutes until well combined.
- Transfer the beef mixture to a greased 9×13-inch baking dish.
- Evenly distribute the frozen tater tots on top of the beef mixture.
- Sprinkle shredded cheddar cheese over the tater tots.
- Bake in the preheated oven for 30-35 minutes or until the tater tots are golden brown and crispy, and the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 400 kcal | Servings: 6 servings
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