Canned diced tomatoes and frozen bite-size potato nuggets make this Tater-Topped Sharp Cheddar VELVEETA Casserole a snap to make.
What You Need
Original recipe yields 6 servings
1-1/2 lb. ground beef
1 onion, chopped
1 can (14.5 oz.) diced tomatoes, well drained
6 oz. Sharp Cheddar VELVEETA®, cut into 1/2-inch cubes
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 cups ORE-IDA TATER TOTS
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Let's Make It
Heat oven to 400ºF.
Brown meat with onions in large skillet; drain. Stir in tomatoes; spoon into 9-inch square baking dish sprayed with cooking spray.
Top with remaining ingredients.
Bake 30 to 35 min. or until casserole is heated through and potatoes are golden brown.
Prepare using extra-lean ground beef.
Prepare casserole as directed, except do not top with bacon or potato nuggets. Refrigerate up to 24 hours. When ready to serve, top with bacon and potatoes, then bake in 400ºF oven 40 to 45 min. or until casserole is heated through and potato nuggets are golden brown.
Prepare casserole in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in freezer-weight resealable plastic bag. Label and date. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.