Mexican Tater-Topped Casserole

Ingredients (11)

• 1 package (14 ounces) frozen pepper strips
• 1 can (11 ounces) Mexicorn, drained
• 1 can (11 ounces) condensed beefy mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 2/3 cup 2% milk
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 4 cups reserved mixture from Cajun Beef and Beans
• 1 package (32 ounces) frozen Tater Tots
• 2 cups shredded Mexican cheese blend
• 2 green onions, thinly sliced