Ingredients

• cooking spray
• 1 , 16 ounce
• 1 small onion , chopped
• 1.5 teaspoons minced garlic
• 1 , 10 ounce
• 1 , 12 ounce
• 2 cups shredded Mexican cheese blend
• 1 , 10.75 ounce
• 1 , 32 ounce
• 1 pinch ground black and red pepper blend , such as McCormick® Hot Shot®

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is softened, 5 to 10 minutes.
3. 3 Mix tomatoes with green chile peppers, broccoli, Mexican cheese blend, and cream of celery soup into sausage mixture; spread into the prepared baking dish. Arrange potato nuggets over sausage mixture; season with pepper.
4. 4 Bake in the preheated oven until cheese is bubbling and potato nuggets are slightly brown, about 45 minutes.

Nutrition per serving