My co-workers, plus some others, try to meet monthly for what we call "Recipe Club." The idea is to make something you haven't made before and let those who are participating be the "guinea pigs"/taste testers. Last week I made this recipe for that event.
Over the years, while raising my family, I have tried various recipes that included our beloved Tater Tots. We never really found a casserole that we liked with them in it. Not being one who likes to quit, I decided to give one more recipe a try. It was well-liked by the group, myself included. Warmed up as a leftover, it was still tasty.
One change to the recipe that I knew I wanted to make, before I even started: I baked my taters first, because I/we like them kind of crunchy/crispy. Then I added them to the recipe. Good choice, I think. I also offered sour cream for anyone who wanted to add it before eating. Again, good choice. I think almost 100% of participants at "Recipe Club" also added it. Enjoy!
Tater Tot Taco Casserole
Ingredients:
1 pound ground beef
1 small onion, diced
1 clove garlic, minced
1 (1 ounce) packet taco seasoning mix
1 (16 ounce) bag frozen Mexican-style corn
1 (12 ounce) can black beans, rinsed and drained
1 (12 ounce) bag shredded Mexican-cheese blend
1 (16 ounce) package frozen tater tots
1 (12 fluid ounce) can enchilada sauce
Directions:
1. Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
2. Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
3. Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.
4.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; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.
5. Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more
![""""""""""""](""""""/userfiles/image/ONA""""")
Long time member of The North Baltimore Area Chamber of Commerce.jpg)
![""""""""""]("""""/userfiles/image/Masthead"""")
![""""](""/userfiles/image/ONA")
![""""""""""""""""""""""]("""""""""""/userfiles/image/ONA"""""""""")
![""""""""""""""""](""""""""/userfiles/image/ONA""""""")
