Tater Tot Taco Bake
*1 small onion – diced.
*1 garlic clove – minced.
*1 small can black olive – diced.
*1 (1 ounce) package taco seasoning mix.
*1 (16 ounce) bag frozen corn.
*1 (4 oz.) can green chilies. – Diced and drained.
*1 (12 oz.) can black beans. – Drained and rinsed.
*1 (16 oz.) bag, shredded Mexican cheese blend.
*1 (16 oz.) Package frozen tater tots.
*1 (10.5 fluid ounce) can enchilada sauce.
Preheat the oven to 375°. – Spray a 9 X13 inch baking dish with cooking spray. – Heat a skillet to medium-high heat. – Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. – Drain off any excess fat. – Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. – Cook until heated through.
In a large bowl, combine ground beef mixture. – 3/4 of the Mexican cheese blend, and all of the Taser talks. – Stir well to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. – Add the tater top mixture to the baking dish and lightly pap the mixture down into a solid, even layer. – Pour the remaining enchilada sauce over the tater tots.
Place into the oven and bake at 375° for 40 minutes. – During the last few minutes of baking. – Top the casserole with the remaining Mexican cheese blend and the sliced black olives. – Return to the oven and bake until the cheese is melted and bubbly.
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