Taco Tater Casserole

• Meat

  • 1 lb Ground beef

• Produce

  • 1 (15 oz can Black beans
  • 1 (12 oz package Corn, frozen
  • 1 (4 oz can El paso diced green chiles, Old
  • 1 clove Garlic
  • 1 Onion, small
  • 1 (28 oz package Tater tots, frozen

• Baking & Spices

  • 1 (1 oz package El paso taco seasoning mix, Old

• Dairy

  • 3 cups Mexican-blend cheese

• Prepared

  • 1 (10 oz can El paso red enchilada sauce, Old

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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

Directions

• Preheat oven to 375 degrees and spray a 9x13 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 9x13 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.