Spicy Beef Tater Tot Bake (Print Version)
# Ingredients:
→ For the Meat Mixture
01 -
2 lbs ground beef
02 -
1 medium onion, chopped
03 -
2 cloves garlic, minced
04 -
1 tsp cumin
05 -
1 tsp Slap Ya Mama® seasoning
06 -
1 tsp garlic salt
07 -
1 tsp pepper
→ For the Sauce & Filling
08 -
15 oz can green enchilada sauce
09 -
15 oz can black beans, drained, rinsed
10 -
10 oz can Rotel®
11 -
4 oz can diced green chiles
12 -
8 oz sour cream
→ For the Topping
13 -
2 cups Monterey Jack cheese, shredded
14 -
2 cups Sharp Cheddar, shredded
15 -
32 oz bag tater tots
# Instructions:
01 -
Preheat oven to 425°F and lightly spray a 13 x 9 baking pan with cooking spray. Set aside
02 -
In a large skillet, cook ground beef, onions, garlic, cumin, Slap Ya Mama® seasoning, garlic salt, and pepper over medium heat until beef is no longer pink and onions are translucent. Drain and return to skillet
03 -
Stir in green enchilada sauce, black beans, Rotel®, green chiles, and sour cream
04 -
Transfer mixture to the prepared baking dish. Sprinkle both types of cheese evenly over the top, then neatly arrange tater tots on top of the cheese
05 -
Bake uncovered for approximately 45 minutes, or until tater tots are golden brown and the casserole is heated through
06 -
Remove from oven and serve hot
# Notes:
01 -
Can be assembled a day ahead and refrigerated
02 -
Add jalapeños for extra heat if desired
03 -
Try adding corn or bell peppers for extra vegetables
04 -
Leftovers keep well for 3-4 days refrigerated