Mexican Tater Tot Casserole
Servings: 8
Ingredients
- 1 lb Ground Meat (I use chicken breast)
- ¼ cup Taco Seasoning
- ⅔ cup Water
- 1 10 oz can Red Enchilada Sauce
- 1 4 oz can Chopped Green Chiles - do not drain
- 1 15.1 oz can Bush's Sidekicks - Taco Fiesta - slightly drained (also OK to use regular black beans)
- 1 15.25 oz can Southwest Style Corn - drained (I like Del Monte)
- 16 oz Shredded Mexican Cheese
- 28 oz bag Mini Tater Tots
- Sour Cream (optional - for topping)
- Canned Jalapenos (optional - for topping)
Instructions
- Preheat oven to 350 °F
- Cook the meat with the taco seasoning and water the same as if you were making tacos.
- Once most of the water has evaporated from the meat mixture - add the enchilada sauce, green chiles, drained beans, and drained corn. Mix well and heat over medium for a few minutes.
- Add ½ of the bag of cheese to the meat mixture. Heat over medium until cheese is mostly melted.
- Pour the mixture into a greased 9x13 pan.
- Layer the tater tots on top of the meat mixture.
- Bake for 30 minutes at 350 °F
- Sprinkle the remaining cheese on top of the tater tots and bake for another 10 minutes.
- Optional - top with sour cream and jalapenos.