Ingredients
1 package (14 ounces) frozen pepper strips1 can (11 ounces) Mexicorn, drained1 can (11 ounces) condensed beefy mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of celery soup, undiluted2/3 cup 2% milk2 teaspoons ground cumin1/2 teaspoon dried oregano4 cups reserved mixture from Cajun Beef and Beans1 package (32 ounces) frozen Tater Tots2 cups shredded Mexican cheese blend2 green onions, thinly sliced
Preparation
In a large skillet, combine the first seven ingredients. Stir in meat mixture. Bring to a boil.
Transfer to a greased 13x9-in. baking dish. Top with Tater Tots. Cover and bake at 350° for 30 minutes. Sprinkle with cheese and green onions. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted.
