Josh and I love tater tot casserole and I decided this time to make it a little different (or as Josh puts it…”add a lil kick to it”). This is where I decided to look for a recipe that had a little mexican spice to it. I couldn’t find any recipes that caught my eye, but I did find a few mexican recipes that I could change-up a little bit. I decided to add taco seasoning and a few other items to add to my Tater Tot Casserole and believe us, it did NOT disappoint. However, it worked out perfectly…please enjoy! 🙂
Makes: 8 servings
Here’s what you’ll need:
1 lb ground beef
1 small onion, diced
1 clove garlic, minced
1 (1 ounce) packet of taco seasoning
1 (16 oz) bag of frozen tater tots
1 (12 oz) can black beans, rinsed and drained
1 (12 oz) bag of shredded cheese (mexican blend)
1 (12 oz) can enchilada sauce
Preheat oven to 375 degrees. Prepare a 9×13 inch baking dish with cooking spray.
Cook the ground beef in a skillet over medium heat until completely browned, 5-8 minutes, drain fat and return the ground beef to the skillet.
Add the onion, garlic, taco seasoning, and black beans to the ground beef and stir for another 10 minutes. Set aside to cool slightly….
Combine the ground beef mixture in a large bowl with about 3/4 of the mexican cheese blend and the tater tots; stir to combine….
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer….
Pour the remaining enchilada sauce over the tater tot layer. Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese blend over the casserole and return to oven until the cheese is melted and bubbly.
Josh and I added sour cream, tomatoes, black olives, and bell peppers as garnish.