Mexican-Style Potato Puff Casserole

Ingredients

• 12 pound ground beef(907g)
• 21 pouch taco seasoning blend(35g)
• 31 can yellow corn, drained(285g)
• 41 can condensed nacho cheese soup(305g)
• 532 ounce frozen potato puffs (tater tots)(907g)
• 61.5 cup sharp cheddar cheese, shredded(170g)

Instructions

1. 1Preheat oven to 350 degrees Fahrenheit (175°C).
2. 2In a large pan over medium-high heat, cook the ground beef until browned and no pink remains. Drain excess grease.
3. 3Reduce heat to low. Add the taco seasoning blend and sauté for 2-3 minutes.
4. 4Stir in the drained corn and condensed nacho cheese soup. Mix and cook for up to 2 minutes until well combined.
5. 5Transfer the meat mixture to a lightly greased 9×13 inch baking dish.
6. 6Arrange the frozen potato puffs in a single, even layer over the meat mixture.
7. 7Bake in the preheated oven for 45 minutes.
8. 8Remove from oven and sprinkle shredded cheddar cheese evenly over the top.
9. 9Return to oven and bake for an additional 5 minutes, or until the cheese is fully melted.
10. 10Let cool briefly before serving.