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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | ground chuck | 1/2 | cup, chopped | Onion, chopped | 1 | can, 15 oz (303 x 406) | corn, canned, drained | 1 | can (10.75 oz) | campbells cream of tomato soup | 1 | tablespoon | parsley flakes | 1 | tablespoon | sauce,worcestershire | 1 | teaspoon | Dry Mustard | 11 | servings ( 3 oz ) | Potato Tater Barrels | 1/4 | teaspoon | kosher salt | 1/4 | teaspoon | black pepper, freshly ground | 8 | ounces | low-fat mozzarella, shredded |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 | | 2 | Spray a 13x9 baking dish with cooking spray. | | 3 | Cook ground chuck and onion in a skillet over medium heat until beef is browned and crumbly; drain. | | 4 | Return to skillet and stir in corn and all ingredients except tater tots and cheese. | | 5 | Cook, stirring occasionally, 10 minutes. | | 6 | Arrange tater tots in bottom of prepared dish; sprinkle with 1 cup of cheese. | | 7 | Spoon beef mixture over, and sprinkle with remaining cheese. | | 8 | Bake 30 minutes or until hot and bubbly. |
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