Image via Wikipedia This is a recipe that a friend had given me quite a while back, that I'd never gotten around to trying, but always wanted to, so finally this weekend I did.
It calls for two cans of creamed soup, but since I only had one, I substituted enchilada sauce and seasoned the beef with chili powder. The boys had no problem with this at all, of course they have hollow legs. The hubby liked it, but suggested a little more on the Mexican flavor, canned tomatoes, diced chilies and a little more zip. Well, I can do zip next time, no problem.
Tater Tot Casserole
2 lb. ground beef
1/2 t. garlic salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag of frozen tater tots
1-8 oz. bag of shredded mozzarella
Brown meat and season with salt, pepper and garlic salt. Spray 13x9x2 inch casserole dish. Heat oven to 425. Layer tater tots, then beef. Spread soups over meat. Top with cheese and bake for at least 30 minutes until well heated. Let set 5 minutes before serving.
Variations: use ground turkey or cheddar soup.
It calls for two cans of creamed soup, but since I only had one, I substituted enchilada sauce and seasoned the beef with chili powder. The boys had no problem with this at all, of course they have hollow legs. The hubby liked it, but suggested a little more on the Mexican flavor, canned tomatoes, diced chilies and a little more zip. Well, I can do zip next time, no problem.
Tater Tot Casserole
2 lb. ground beef
1/2 t. garlic salt
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag of frozen tater tots
1-8 oz. bag of shredded mozzarella
Brown meat and season with salt, pepper and garlic salt. Spray 13x9x2 inch casserole dish. Heat oven to 425. Layer tater tots, then beef. Spread soups over meat. Top with cheese and bake for at least 30 minutes until well heated. Let set 5 minutes before serving.
Variations: use ground turkey or cheddar soup.
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