Ingredients

• cooking spray
• 1 pound lean ground beef
• 0.5 cups chopped green onion
• 1 , 1 ounce
• 1 , 10.5 ounce
• 1 , 10.5 ounce
• 1 , 10.75 ounce
• 1 , 32 ounce
• 1.5 cups shredded Mexican cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
4. 4 Layer potato nuggets in the prepared casserole dish.
5. 5 Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
6. 6 Spoon ground beef mixture over potato nuggets; pour in soup mixture.
7. 7 Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.

Nutrition per serving