Saturday, April 3, 2010

Texas Tater Tot Casserole

  • 1 pound extra lean ground beef
  • 1 tbsp minced onion
  • 1 tbsp garlic powder
  • 1 can condensed Cheddar cheese soup
  • 1/2 can cream of chicken soup
  • 1 can fiesta corn (Mexicorn)
  • 1/2 cup salsa
  • 2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 5 servings frozen potato nuggets (about 50 pieces)
  • 1/4 cup fat free shredded cheddar cheese

  1. Heat oven to 375°. Cook beef and onion with garlic powder in 12-inch skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  2. Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2-quart casserole. Top with frozen potato nuggets.
  3. Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.
Makes 6 servings

Nutrition
Calories 308
Fat 12g
Sat Fat 3.5g
Cholesterol 48mg
Sodium 1363mg
Potassium 368mg
Carbs 31g
Fiber 3g
Sugars 5g
Protein 21g

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