Prep 15 mins
Cook 40 mins
I don't know where I got this recipe from, but it's YUMMY! My teenage kids love this dish and come back for seconds and even thirds. This is the best and last tater tot recipe you will ever need in your cookbook. Even though this dish takes about an hour to prepare, it's very easy to do. Note: May substitue ground turkey in place of lean ground beef.
- 1 lb lean ground beef
- 1 small onion (diced)
- 1 garlic clove (minced)
- 1 (6 ounce) can black olives (sliced)
- 1 1⁄4 ounces taco seasoning mix
- 1 (4 ounce) can green chilies (diced)
- 1 (12 ounce) can black beans (drained)
- 16 ounces Mexican blend cheese (shredded)
- 1 (16 ounce) package frozen tater tots
- 1 (10 1/2 ounce) can enchilada sauce
- 16 ounces frozen corn (optional)
- 3 green onions (chopped) (optional)
- 8 ounces sour cream (optional)
- Preheat oven to 375 degrees.
- Spray 9x13 inch baking dish with cooking spray.
- Heat a skillet over medium high heat and add lean ground beef, garlic and onion. While cooking break meat apart using a spoon or spatula and continue until beef is completely browned. Drain excess oil.
- Add taco seasoning mix, green chilies and black beans. Cook until heated through (If using corn you will add the corn as well).
- In a large bowl combine ground beef mixture, 3/4 of the Mexican cheese blend and bag of tater tots (Mix well).
- Pour about 1/3 of the enchilada sauce into bottom of the baking dish.
- Add the tater toter mixture to the baking dish and lightly pat the mixture down into an even layer.
- Pour the remaining enchilada sauce over the tater tot mixture.
- Place in over and bake for 40 minutes. After about 30 minutes of baking, add remaining cheese and sliced olives. Return to oven for remaining 10 minutes.
- Remove from oven and top off with chopped green onions and/or sour cream.
- Serve while hot and enjoy!