Green Chile Tater Tots Casserole


Once again, another fantastic recipe that Mark found.  He gets a lot of his recipes from Betty Crocker’s web site.  This recipe is really simple to make but pay attention to the cook time or you will be having a late dinner.  I also puts some notes down at the bottom with some suggestions.


1 lb lean (at least 80%) ground beef
1 cup chopped onion
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 can (10.5 oz) condensed Cheddar cheese soup
1/2 cup sour cream
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese (6 oz)
1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes (I just used the store brand)
2 tablespoons sliced green onions

1.   Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
2.  In 10-inch nonstick skillet, cook beef and onion over medium-high heat 8 to 9 minutes, stirring occasionally, until brown; drain. Reduce heat to medium; stir in chiles, soup, sour cream and salt until well blended.
3.  Place half of the tater tots in single layer on bottom of baking dish. Pour beef mixture on top. Top with 1 cup of the Cheddar cheese, then with remaining tater tot, then with remaining 1/2 cup cheese.
4.  Bake 45 to 55 minutes or until casserole is bubbly and tater tots are lightly browned. Top with green onions.


I couldn’t find the Cheddar Cheese soup so I used Campbell Soups, Fiesta Nacho Cheese and it was great.  And this recipe was way too large for 2 people, so I will cut it in half next time. 

Some suggestions we came up with were:  Fry a couple of eggs and put on top of it so that the yolk runs down into your serving.  This dish would be fantastic in a flour tortilla.  You could also use a good breakfast pork sausage instead of the hamburger meat.


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