Ingredients
1
pound lean 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 ounces each) condensed Cheddar cheese soup
1
can (11 ounces) whole kernel corn, red and green peppers, drained
1/2
cup picante sauce
2
teaspoons chili powder
1/4
teaspoon pepper
1
bag (16 ounces) frozen potato nuggets
1/2
cup shredded taco-seasoned cheese (2 ounces)
Preparation
Heat oven to 375°. Cook beef, onion, celery and garlic in 12-inch skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2-quart casserole. Top with frozen potato nuggets.
Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.
