This was a great entertainment dish that night, and since then, I have also used it to entertain with. I have even made it for one of my kid’s birthday parties. Actually, she requested that I make it. There was quite a few of us, so I think I made three of them and had some other food choices, but all three pans were gone by the end of the day… darn, I was hoping for leftovers! Oh well, no mess is always nice too! Check out what they are saying about this recipe over at Spend With Pennies:
“It’s one dish we just can’t get enough of!”
My family asks for this at least once a week.
Ingredients
1 pound lean ground beef
1 onion, diced
2 cloves garlic, minced
1 packet taco seasoning mix (low sodium)
1 cup enchilada sauce, divided
1½ cups bag Bird’s Eye frozen corn
1½ cups bell pepper (red, yellow or green), diced
1 12 oz can Bush’s black beans, drained and rinsed
3 cups shredded cheddar cheese, divided
1 16oz bag of fOre-Ida rozen tater tots
⅓ cup salsa
Diced tomatoes
Shredded lettuce
Sour Cream
Avocado Slices
Instructions
Preheat oven to 400 degrees.
Brown ground beef, onion and garlic over medium high until no pink remains. Drain any fat.
Stir in taco seasoning, ½ cup water, ⅔ cup enchilada sauce, corn, bell pepper & beans. Cook until thickened (about 5 minutes).
Pour beef mixture into a 9×13 pan. Sprinkle with 1½ cups cheese and arrange tater tots on top.
Bake 30 minutes. Combine salsa and remaining ⅓ cup enchilada sauce. Spread over tater tots and top with remaining cheese.
Bake an additional 10 minutes or until cheese is melted & bubbly.
Serve with desired toppings
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Quick Tip: Ground turkey or chirizo can be used in place of the beef.
Thanks again to Spend With Pennies for this kid-friendly recipe.
