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This recipe for TACO TATER TOT CASSEROLE, by , is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 pound lean ground beef
1 onion, diced
2 cloves garlic, minced
1 packet taco seasoning
1 cup enchilada sauce, divided
1 1/2 cups frozen corn
1 1/2 cups bell pepper (red, yellow, or green), diced
1 can (12 ounces) black beans, drained and rinsed
3 cups shredded cheddar cheese, divided
1 bag (16 ounces) frozen tater tots
1/3 cup salsa

Optional toppings:
Diced tomatoes
Shredded lettuce
Sour cream
Avocado slices

Brown ground beef, onion, and garlic. Drain. Stir in taco seasoning, 1/2 cup water, 2/3 cup enchilada sauce, corn, bell pepper, and beans. Cook until thickened (about 5 minutes). Pour mixture into a 9" x 13" pan. Sprinkle with 1 1/2 cups cheese, and arrange tater tots on top.

Bake at 400 for 30 minutes.

Combine salsa and remaining enchilada sauce. Spread over tater tots, and top with remaining cheese. Bake an additional 10 minutes or until cheese is melted and bubbly.

Serve with desired toppings.




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