"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tater Taco Casserole Recipe

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Tater Taco Casserole image


This recipe for Tater Taco Casserole, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tracy Parsons Alderson


2 pounds ground beef
1/4 cup chopped onion
1 envelope taco seasoning
2/3 cup water
1 can (11oz.) corn OR hominy, drained
1 can (11oz) condensed nacho cheese soup, undiluted
1 Package frozen tater tots

Brown beef and onion until meat is no longer pink.

Stir in taco season and water.

Simmer 5 minutes.

Add corn and soup, mix well. Pour into a greased 13x9 baking dish.

Arrange tater tots in a single layer over the top.

Bake uncovered, at 350 for 30-35 minutes or until potatoes are crispy and golden.




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