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Taco Tater Tot Casserole (8/21/2009)

Taco Tater Tot Casserole (8/21/09)
Recipe courtesy Bev Ploessel from "The Buenie Cookbook" 3rd edition

2 lbs. Ground beef
1 pkg. Taco seasoning
1 can Cheddar Cheese Soup
1 4 oz. can diced green chilies
A few dashes of Tabasco hot sauce
1 (2 lb.) bag frozen Tater Tots
2/3 cup water
1 (12 to 16 oz.) pkg. Mexican 4 Cheddar Cheese blend

Crumble and brown beef and drain. Stir in taco seasoning and water; simmer for 5 minutes. Add soup, green chilies, tobacco sauce and stir. Put into a 9 x 13-inch baking dish and top with tater tots. Bake, uncovered, at 350-degrees for 30-35 minutes, or until tater tots are crisp and brown. Add shredded cheese to the top the last 5 minutes. Bake until just melted. Serve.

(I couldn't find Fiesta Nacho cheese soup at the store, so, I added the green chilies and Tabacco as a way to spice up the cheddar cheese soup. And, I used a 4 cheese Mexican blend of shredded cheese instead of shredded cheddar cheese. Another suggestion, you could top with a dollop of sour cream and shredded lettuce, along with a little taco sauce, salsa or guacamole or serve on the side).

This week's recommended wine from Van's Liquor Store in East Dubuque-Chateau Ste Michelle Riesling, 750ml bottle, $5.99 through
8-24-09.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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