Mexican Tater-Topped Casserole

Name: Mexican Tater-Topped Casserole
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Mexican
Ingredients: 900 grams reserved mixture from Cajun Beef and Beans; 283 grams can condensed cream of celery soup, undiluted; 312 grams can condensed beefy mushroom soup, undiluted; 2 green onions, thinly sliced; 2 teaspoons ground cumin; 312 grams can Mexicorn, drained; 157 milliliters 2% milk; 1 teaspoons dried oregano; 397 grams package frozen pepper strips; 227 grams cups shredded Mexican cheese blend; 907 grams package frozen Tater Tots

The recipe Mexican Tater-Topped Casserole can be made in about 1 hour and 10 minutes. This recipe covers 39% of your daily requirements of vitamins and minerals. This main course has 817 calories, 37g of protein, and 46g of fat per serving. This recipe serves 8. A mixture of tater tots, ground cumin, pepper strips, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Autumn will be even more special with this recipe. It is a rather pricey recipe for fans of Mexican food. It is a good option if you're following a gluten free diet.

Instructions

In a large skillet, combine the first seven ingredients. Stir in meat mixture. Bring to a boil.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Transfer to a greased 13-in. x 9-in. baking dish. Top with Tater Tots. Cover and bake at 350° for 30 minutes.

Ingredients you will need

Tater Tots

Equipment you will use

Baking Pan

Oven

Sprinkle with cheese and green onions.

Ingredients you will need

Green Onions

Cheese

Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Frying Pan

Baking Pan

Oven

Ingredients

Servings:

900grams

reserved mixture from Cajun Beef and Beans 283grams

can condensed cream of celery soup, undiluted 312grams

can condensed beefy mushroom soup, undiluted 2

green onions, thinly sliced 2teaspoons

ground cumin 312grams

can Mexicorn, drained 157milliliters

2% milk 1teaspoons

dried oregano 397grams

package frozen pepper strips 227grams

cups shredded Mexican cheese blend 907grams

package frozen Tater Tots

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try MacMurray Ranch Russian River Pinot Noir. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 24 dollars per bottle.

MacMurray Ranch Russian River Pinot Noir

Our MacMurray Ranch 2012 Russian River Valley Pinot Noir opens with aromas of lavender and boysenberry that give way to flavors of dark cherry and pomegranate. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging.