1canoriginal RotelUse mild if you are sensitive to spice
1bag(32 ounces) tater totsI use 1 ½ bags of Alexia potato puffs
avocado and sliced jalapenos, to serve
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Preheat oven to 375 degrees. Spray a 9x13 baking dish with nonstick spray and set aside.
Finely chop onion and pepper. Peel and mince garlic.
In a large skillet, cook ground beef over medium heat. Cook until beef pink is almost gone. If there is a lot of grease then drain some off, leaving about a tablespoon in the pan. Add taco seasoning, onions, peppers, and garlic. Continue cooking until the beef is no longer pink, and the vegetables are soft. Set aside.
In a medium saucepan, melt butter over medium heat. Add in flour and whisk for one minute.Add salt, mustard, and milk, and whisk until smooth. Whisk frequently while cooking over medium heat for 3-5 minutes, until the sauce begins to thicken.Remove from heat and add cheddar cheese to the pan. Whisk until the cheese is melted.Mix in one can of Rotel.
Spoon beef into greased 9x13 pan and spread out to cover the bottom in an even layer.Pour the soup mixture evenly over the beef.Top with a layer of frozen tater tots.
Bake for 30-40 minutes, until casserole is heated through and the tater tots are browned.Serve with desired toppings.
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.