Need a Quick Dinner? No Worries..This Recipes Got You Covered!

Since this makes a big pan, you might want to consider making this into three loaf pans! Perfect for cooking a smaller batch. Trust me, When we had all six of our kids at home a 9×13 pan was fine, in fact when the kids were all in sports I would consider making TWO!

Nw that everyone except our youngest has flown the nest I am finding that making a recipe and putting half into the freezer for later is a better idea.

Taco Tater Casserole

Ingredients

• 1 lb ground beef
• 1 small onion , diced finely
• 1 clove garlic , minced
• 1 (4 oz) can Old El Paso diced green chiles
• 1 (1 oz) package Old El Paso taco seasoning mix
• 1 (15 oz) can black beans, rinsed and drained
• 1 (12 oz) package frozen corn
• 3 cups shredded Mexican blend cheese
• 1 (28 oz) package frozen tater tots
• 1 (10 oz) can Old El Paso red enchilada sauce
•  OPTIONAL toppings: olives , cilantro, sour cream, tomatoes, avocados.

Directions:

1. Preheat oven to 375 degrees and spray a 9×13 baking dish with cooking spray.
2. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture – otherwise prepare as follows.
3. In a large skillet, brown the beef and the onion.
4. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.
5. Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. If your skillet isn’t big enough you may need to stir it together in a bowl.
6. Pour mixture into the prepared 9×13 pan.
7. Arrange tater tots on top of the mixture in a single layer.
8. Pour the enchilada sauce on top of the casserole as evenly as you can.
9. Bake uncovered for 30-40 minutes or until tater tots are nice and crispy.
10. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.
11. Top with olives, cilantro, sour cream, tomatoes if desired.

Quick TIp: Cooking up ground beef for another recipe? why not go ahead and cook up an extra pound for this recipe. Put it in a freezer bag, label it, and when you are ready to put this dish together, you already have some of the work done!

Recipe and photo courtesy of Christy of The Girl Who ate Everything.