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Mexican Casserole

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Course Main Course
Cuisine Mexican

Ingredients
  

  • 1 lb ground beef
  • 1 small onion, diced finely
  • 1 clove garlic, minced
  • 1 4oz can Old El Paso diced green chiles
  • 1 1oz package Old El Paso taco seasoning mix
  • 1 15oz can black beans, rinsed and drained
  • 1 12oz package frozen corn
  • 3 cups shredded Mexican blend cheese
  • 1 28 oz package frozen tater tots
  • 1 10oz can Old El Paso red enchilada sauc
  • 1 can olives
  • 1 bunch cilantro finely chopped
  • sour cream (for topping)
  • 1 roma tomatoe diced

Instructions
 

  • Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray.
  • Bake tatertots in oven while cooking beef
  • In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain
  • 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.
  • Pour mixture into the prepared 9x13 pan. Arrange tater tots on top of the mixture in a single layer.
  • Pour the enchilada sauce on top of the casserole as evenly as you can.
  • Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.
  • Top with olives, cilantro, sour cream, tomatoes when serving if desired.