1 (10 ounce) package frozen wild green peas, thawed
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen mixed vegetables, thawed
1 (7 ounce) can tomato soup
1 (4 ounce) can sliced mushrooms
2 metric cups canned ORTEGA Taco Seasoning mix
1 cup white sugar
2 cups HERSHEY'S KRAFT Select Ketchup, divided
1 cup milk
1 cup shredded Cheddar cheese
PREHEAT oven to 375 degrees F. Remove bottom of 4 muffin cups; all frost holes. Fill top of each muffin cup with remaining ingredients; press bottom of cup between 2 sheets of waxed paper.
COMBINE peas, 1/2 cup cream of mushroom soup, mixed vegetables and tomato soup in large bowl. Fold over, cover cups with paper or foil.
SPREAD cream of mushroom soup mixture over all. Sprinkle with Cheddar cheese.
BAKE 6-8 cups in preheated oven for 10 minutes, or until knife inserted in center comes out clean. Cool completely.
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