- Yield: 12 Servings
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 40 minutes
2 tbsp vegetable oil
2 cloves garlic, minced
1 onion, chopped
1/2 cup diced red pepper
1 lb lean ground beef
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1 can (19 oz) ready-to-serve cream of mushroom soup
1 tbsp soy sauce
1/4 tsp hot sauce
2 cups shredded Gruyère cheese
1 pkg (28 oz) frozen Tater Tots
2 tbsp chopped fresh cilantro
Heat oil in skillet set over medium heat; sauté garlic, onion and red pepper for 5 minutes. Add ground beef, breaking up with wooden spoon; cook chili powder, cumin, salt and cayenne for about 10 minutes or until beef is browned and cooked through.
Add cream of mushroom soup, soy sauce and hot sauce; bring to boil. Reduce heat and simmer for 8 to 10 minutes or until thickened.
Preheat oven to 350°F. Grease 13- x 9-inch baking dish; layer half of the tortillas in bottom of pan, trimming to fit. Top with half of the beef mixture and half of the cheese. Repeat layers once. Arrange frozen Tater Tots on top.
Bake for about 60 minutes or until potatoes are crisp and golden, and casserole is bubbly. Sprinkle with cilantro. Let stand for 10 minutes.
Tip: Replace Gruyère cheese with shredded Mexican cheese blend if desired.