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pepper Mexicorn condensed beefy mushroom soup condensed cream milk ground cumin oregano Tater green onions
Viewed: 57 - Published at: 2 years agoIngredients
- 1 package (14 ounces) frozen pepper strips
- 1 can (11 ounces) Mexicorn, drained
- 1 can (11 ounces) condensed beefy mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 2/3 cup 2% milk
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 4 cups reserved mixture from
- 1 package (32 ounces) frozen Tater Tots
- 2 cups shredded Mexican cheese blend
- 2 green onions, thinly sliced
Method
- In a large skillet, combine the first seven ingredients. Stir in meat mixture. Bring to a boil.
- Transfer to a greased 13x9-in. baking dish. Top with Tater Tots. Cover and bake at 350° for 30 minutes. Sprinkle with cheese and green onions. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted.
