All the taco flavors and veggies you love in a delicious, easy to make Mexican Taco Tater Tot Casserole. And, it may be fewer calories that you’d imagine.
1 pound lean ground beef (I use 7%)
1/2 medium onion, chopped
2 cloves garlic, minced
2 tablespoons taco seasoning (or 1 packet)
1 teaspoon chili powder
1/2 teaspoon cumin
4-oz can of diced green chiles
1 cup frozen corn
15-oz can black beans
2 tomatoes, diced and divided
8-ounce can tomato sauce
1/3 cup salsa
1 2.5oz can sliced olives
2 cups Mexican shredded cheese, divided
1 16oz bag frozen tater tots
Preheat oven to 400°.
Brown ground beef, onion, and garlic in a large skillet. Drain fat.
Stir in taco seasoning, chili powder, and cumin. Add chiles, corn, black beans, 1 chopped tomato, tomato sauce, salsa, and 1/2 of the canned olives. Cook until thickened, about 2 minutes or so.
Transfer meat mixture to a 9×13 inch baking pan and smooth evenly. Spread 1 cup Mexican shredded cheese over the meat mixture and place tater tots in a single layer on top.
Bake in a 400° oven for 30 minutes. Remove from oven and top casserole with remaining chopped tomato, remaining 1 cup shredded cheese, remaining sliced olives, and sliced scallions. Bake for an additional 10 minutes until the cheese is melted and casserole is bubbling.
Serve with additional topping ideas suggested above.
If you like your tacos with a bit of heat, choose “medium” or “hot” spiced salsa and green chiles instead of “mild.”