Texas Tater Casserole

• 1 pound ground beef

• 1 large onion, chopped (1 cup)

• 1 medium stalk celery, chopped (1/2 cup)

• 2 cloves garlic, finely chopped

• 2 cans condensed Cheddar cheese soup

• 1 can whole kernel corn with red and green peppers, drained

• ½ cup picante sauce

• 2 tsp. chili powder

• ¼ tsp. pepper

• 1 package (16 0z.) frozen potato nuggets

• ½ cup shredded taco-seasoned cheese (2 oz.)

 Directions:

1.      Heat oven to 375 degrees.

2.      Cook beef, onion, celery and garlic in skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

3.      Stir soup, corn, picante sauce, chili powder and pepper into beef mixture.  Spoon into ungreased 2-1/2 quart casserole.  Top with potato nuggets.

4.      Bake uncovered 40 minutes.  Sprinkle with cheese.  Bake 5 to 10 minutes or until bubbly and cheese is melted. 

6-servings