This will probably make it into the next family cookbook after we settle on a final recipe. The current iteration works just fine and comes back well as lunchtime leftovers.
Ingredients
- 1 lb ground beef
- 1 small onion, diced
- 1 clove garlic, minced
- 1 packet taco seasoning mix
- 1 16oz bag frozen Mexican-style corn
- 1 12oz can black beans, rinsed and drained
- 1 12oz bag shredded Mexican cheese blend
- 1 16oz package frozen tater tots
- 1 12oz can enchilada sauce (red or green to taste)
- Black olives for garnish (optional)
Directions
- Preheat an oven to 375°. Use cooking spray to grease a 9×13-inch casserole dish.
- Cook the ground beef in a skillet until completely browned. Add the onion, garlic, taco seasoning, corn, and beans to the pan and cook for another 10 minutes while stirring. Set aside to cool.
- Combine the ground beef mixture in a large bowl with about 3/4 of the shredded cheese and the tater tots.
- Pour a third of the enchilada sauce into the bottom of the casserole dish, then add the tater tot mixture. Pat down into an even layer. Pour the remaining enchilada sauce over the top.
- Bake for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and bake for another five minutes, or until the cheese is melted