This Tater Taco Casserole is a dish that the entire family will love. I've made many fizzled supper endeavors of late so recovery was all together.
Everybody adores potato tots and everybody cherishes Mexican nourishment so why not consolidate the two!
Sprinkle some enchilada sauce on top to give those potato tots an additional kick.Bake the meal until the potato tots are decent and firm. On the off chance that you like your tots additional firm you can even prepare them before putting them on top.
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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
INSTRUCTIONS
- 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.
- Visit bit.ly/2GoXorU for full instructions.
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