- Preheat oven to 375°F. Prepare Creamy Wild Rice Soup Mix according to package directions using water.
- Meanwhile, in large skillet over medium-high heat, cook and crumble ground beef until no longer pink, about 6-8 minutes. Season with salt and pepper as desired. Drain off liquid.
- When soup is ready, add cooked beef, half the tater puffs, vegetables and cheese to soup. Transfer to a greased 13x9-inch baking dish. Top with remaining tater puffs.
- Bake 25 minutes or until bubbly and tater puffs are browned.
Makes 6 servings.
Serve with a green salad.