What a wonderful dish! Both my husband and I loved this. I made a few changes for personal taste. We don't care for onions in our house so I substituted the onions for 1/2 t. onion powder to add flavor. My grocery store doesn't sell the nacho cheese soup, so I used a can of cheddar cheese soup and to add flavor I chopped 1 heaping T. of sliced jalapenos and used a 4.5 oz. can of diced green chilies. I added these to the beef mixture at the same time as the taco seasoning. I only used 1/2 c. water since the green chilies are a bit "watery". I did have to bake this for an extended amount of time. After baking for 55 minutes and the tater tots were STILL not browned I upped the temperature to 450, baked for another 10 minutes and they came out lovely, nice and brown and crunchy! YUM! I then topped it with 8 oz. shredded Mexican blend cheese as soon as it came out of the oven, then served with salsa and sour cream! It was delicious! Definitely a keeper!
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