TATER TACO CASSEROLE

 

INGREDIENTS

* 1 lb ground beef

* 1 small onion, diced finely

* 1 clove garlic, minced

* 1 (4 oz) can Old El Paso diced green chiles

* 1 (1 oz) package Old El Paso taco seasoning mix

* 1 (15 oz) can black beans, rinsed and drained

* 1 (12 oz) package frozen corn

* 3 cups shredded Mexican blend cheese

* 1 (28 oz) package frozen tater tots

* 1 (10 oz) can Old El Paso red enchilada sauce

* Toppings: olives, cilantro, sour cream, tomatoes

INSTRUCTIONS:

Preheat oven to 375 degrees and spray a 9×13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture – otherwise prepare as follows.

In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.

Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. If your skillet isn’t big enough you may need to stir it together in a bowl.

Pour mixture into the prepared 9×13 pan. Arrange tater tots on top of the mixture in a single layer.

Pour the enchilada sauce on top of the casserole as evenly as you can.

Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.

Top with olives, cilantro, sour cream, tomatoes when serving if desired.


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