Healthy Veggie-Beef Casserole - cooking recipe

Ingredients

2 lb. extra lean ground beef
2 cans Campbell's cream of celery soup
1 (16 oz.) Birds Eye frozen vegetable mixture (broccoli, carrots and water chestnuts)
1 (16 oz.) Birds Eye frozen vegetable mixture (cauliflower nuggets, carrots and snow pea pods)
8 oz. Kraft medium Cheddar shredded cheese
salt, pepper and onion powder to taste
4 oz. Old El Paso mild taco sauce

Preparation

Brown ground beef in skillet, breaking finely into pieces. Drain in colander and return to skillet. Add seasonings and taco sauce.
Stir in all the cream of celery soup (undiluted, no water). Add both packages of vegetables, partially thawed. Toss and mix well.
Put into a 9 x 13-inch pan, well sprayed with Pam. Bake 40 minutes, uncovered, at 350\u00b0.
Remove from oven and sprinkle with the shredded cheese. Bake another 10 minutes.