- 1 pound extra lean ground beef
- 1 tbsp minced onion
- 1 tbsp garlic powder
- 1 can condensed Cheddar cheese soup
- 1/2 can cream of chicken soup
- 1 can fiesta corn (Mexicorn)
- 1/2 cup salsa
- 2 teaspoons chili powder
- 1/4 teaspoon pepper
- 5 servings frozen potato nuggets (about 50 pieces)
- 1/4 cup fat free shredded cheddar cheese
- Heat oven to 375°. Cook beef and onion with garlic powder in 12-inch skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
- Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2-quart casserole. Top with frozen potato nuggets.
- Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.
Makes 6 servings
Nutrition
Calories 308
Fat 12g
Sat Fat 3.5g
Cholesterol 48mg
Sodium 1363mg
Potassium 368mg
Carbs 31g
Fiber 3g
Sugars 5g
Protein 21g
Holly’s Healthy Home Cooking 