(Deviating from my precious niece’s photos feels like a crime. So for now she’s stays on top of the blog.)

There is this thing Midwesterners do with their food. And no, I’m not referring to placing copious amounts of marshmallow in fruit salads, though they do indeed do that. I’m talking about tater tots. Tater tots used as real food options in real food casseroles. Like it’s totally normal or something.

The first time I encountered tater tots in a casserole I was simultaneously horrified and thrilled. I was babysitting and the children’s mother had set out a tater tot casserole for that night’s supper. Oh my goodness. Yumminess in Corningware.

So it is without further ado I present to you: Taco Tot Casserole. It’s comfort food at its best, a dish I secretly resented Jeremy for finishing off for lunch today, even though I had leftover Valentino’s pizza (which I love and crave). Yes, Taco Tot Casserole is that good.

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Taco Tot Casserole
(from Joan Texel)

1lb lean ground beef
1 – 1.25oz pkg taco seasoning mix
1 – 15oz whole kernel corn, drained
1 – 11oz can nacho cheese soup, undiluted
4 cups frozen tater tots
salsa (opt)
sour cream (opt)

Preheat oven to 375.

In a skillet cook beef until brown. Drain. Stir in taco seasoning mix and add water, cook as directed on package of taco seasoning. Spoon meat mixture into an un-greased 2-quart casserole dish. Spread corn over beef. Spoon undiluted soup over corn and arrange tater tots in a single layer over this.

Bake for 40-50 minutes or until bubbly and potatoes are lightly browned. If desired, serve with salsa and sour cream.

Yield: 5-6 servings.