Tator Taco Casserole

Source: Rachelle Miller

• 2 pounds ground elk meat
• ¼ cup chopped onion
• 1 envelope taco seasoning
• 2/3 cup water
• 1 can (11oz) whole kernel corn, drained
• 1 can (11oz) condensed fiesta nacho cheese soup, undiluted
• 1 package (32oz) frozen Tator Tots

Brown elk and onion. Stir in taco seasoning and water. Simmer uncovered for 5 minutes. Add corn and soup, mix well. Transfer to a greased 9x13 baking dish. Arrange tator tots in a single layer over top. Bake uncovered at 350° for 30 to 35 minutes or until tots are crispy and golden brown.

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