Description
Tater Tot Taco Bake combines bold flavors and crispy tots in one dish. Which topping would you pick?
Ingredients
Units
Scale
- 1 lb ground beef (or Yves veggie ground)
- 1 small onion, diced
- 1 garlic clove, minced
- 1 can (4 oz) green chilies, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 bag (16 oz) frozen corn
- 1 packet of taco seasoning
- 1 can (10.5 oz) enchilada sauce
- 1 bag (16 oz) shredded Mexican cheese blend
- 1 package (16 oz) frozen tater tots
- 1 small can sliced black olives (optional, but delicious)
Instructions
- Start by preheating your oven to 375°F (190°C) and lightly spraying a 9×13″ baking dish.
- In a skillet over medium-high heat, cook the ground beef (or veggie version: Yves veggie ground) with diced onion and garlic.
- Break it up as you go until everything’s nicely browned and cooked through. If there’s extra fat/fluid, drain it off.
- Next, stir in the taco seasoning, green chilies, black beans, and frozen corn. Let it all warm up together.
- In a big mixing bowl, combine the cooked filling with about ¾ of the shredded cheese and all the frozen tater tots.
- Stir it all up gently so the tots stay mostly intact as you want those crispy edges later.
- Pour a little enchilada sauce into the bottom of your baking dish, just enough to coat it.
- Add the tater tot mixture, pressing it lightly into an even layer.
- Drizzle the rest of the enchilada sauce over the top.
- Bake uncovered for 40 minutes. In the last few minutes, sprinkle on the rest of the cheese and those black olives if you’re using them.
- Pop it back in just until the cheese melts and gets all bubbly.
- Scoop it onto plates and pile on your favorite toppings—shredded lettuce, sour cream, guac, salsa, jalapeños, and enjoy
Notes
Prepared, tried, and tested by Mona
