TATOR TOT TACO BAKE
1 lb ground beef
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning
mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced
and drained)
1 (12 ounce) can black beans
(drained and rinsed)
1 (16 ounce) bag shredded Mexican
cheese blend
1 (16 ounce) package frozen tater
tots
1 (10.5 ounce fluid ounce) can
enchilada sauce
Preheat the oven to 375 degrees.
Spray a 9×13 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, ¾ of the Mexican cheese blend, and all of the tater tots.
Stir well 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 and
lightly pat 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
degrees 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.
Charlotte Martin Little shared Cathy Bloodworth
Hall's photo.