Tator-tot casserole

• 1 lb ground beef, browned and drained
• 1 can cream of mushroom soup
• 1 sprinkle garlic salt
• 1 sprinkle chili powder
• 1 15 oz can corn, drained
• 1 14.5 oz can green beans, drained
• 2 cup mexican-style shredded cheese
• 1 bag Tatot tots

1. Preheat oven 425.
2. brown meat, season with garlic salt by sprinkling it lightly on the top layer of meat; drain when completely brown.
3. pour meat into rectangular, or square, baking dish (I used an 8 x 8), sprinkle top layer of meat with chili powder.
4. (Be generous with it if you like chili powder, otherwise just a few shakes to cover the meat- maybe 1/8 cup worth)
5. Add cream of mushroom soup.
6. Stir all together making it kind of pastey looking.
7. Smooth meat mixture evenly over bottom of dish.
8. drain corn; sprinkle it on meat in an even layer.
9. drain green beans and sprinkle on meat and corn.
10. Add a generous layer of cheese (you may or may not use all 2 cups of cheese).
11. Add the tator tots as the top layer.
12. Sprinkle with garlic salt or other desired choice of seasoning (don't make it too salty though).
13. Bake uncovered at 425 for 35-40 minutes or as directed on package of tator tots.

ground beef, cream of mushroom soup, garlic, chili powder, corn, green beans, mexicanstyle shredded cheese, tots

Taken from cookpad.com/us/recipes/361736-tator-tot-casserole (may not work)