Ingredients
8
8 servings
- •cooking spray
- •1 pound lean ground beef
- •½ cup chopped green onion
- •1 (1 ounce) package taco seasoning mix, divided
- •1 (10.75 ounce) can tomato soup
- •1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup)
- •1 (10.75 ounce) can milk
- •1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- •1 ½ cups shredded Mexican cheese blend
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
- Layer potato nuggets in the prepared casserole dish.
- Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
- Spoon ground beef mixture over potato nuggets; pour in soup mixture.
- Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 500
- Carbohydrate: 42g
- Fat: 30g
- Fiber: 4g
- Protein: 22g
- Sugar: 7g
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