Fellow viewer Wendy Hodge sent in her variation on this casserole.
Mexican Tater Tot Casserole
- 1 pound ground beef
- 8 ounces Mexican blend cheese
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 28 ounces tater tots
- Brown and drain meat. While this is browning, in a large bowl, mix the cream of mushroom, cream of chicken and cheese together. When the meat is drained, stir it in with the mixture. Put into a baking pan and layer the top with Tater tots. Bake at 350 until Tater tots are golden brown