Texas Tater Tots Casserole

I got this from the Betty Crocker Casseroles & Slow Cooker Meals cookbook. I just tried it and it is quite tasty and very easy to put together. You can also use salsa in place of the picante sauce if you choose.

• Ready In: 1 hr 5 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 1  lb lean ground beef
• 1  large onion, chopped (1 Cup)
• 1  medium celery, chopped (1/2 Cup)
• 2  garlic cloves, finely chopped
• 2 (10 3/4ounce) cans  condensed cheddar cheese soup
• 1 (11 ounce) can  mexicorn, drained
• 1⁄2 cup  old elpaso thick 'n  chunky picante sauce
• 2  teaspoons chili powder
• 1⁄4 teaspoon pepper
• 1 (16 ounce) bag  frozen tater tots
• 1⁄2 cup  shredded  taco blend cheese

Directions

1. Heat oven to 375 degrees. Cook beef, onion, celery and garlic in 12 inch skillet over medium-high heat 8-10 minutes, stirring occasionally, until beef is brown; drain.
2. Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2 quart casserole dish. Top with frozen potato nuggets.
3. Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.