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"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Taco Tater Casserole Recipe

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This recipe for Taco Tater Casserole, by , is from Keller Family Cookbook; 3rd Edition, 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!

Contributor:  
Contributor:  
Matt and Katie Keller

Category:
Category:

Ingredients:  
Ingredients:  
1 lb ground beef
1 small onion, diced finely
1 clove garlic, minced
1 (4 oz) can diced green chiles
1 (1 oz) package 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 red enchilada sauce
Toppings: olives, cilantro, sour cream, tomatoes

Directions:
Directions:
1. Preheat oven to 375 degrees and spray a 9x13 baking dish with cooking spray. For extra crispy tater tots, bake tater tots for about 10 minutes while preparing the beef mixture - otherwise prepare as follows.
2. 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.
3. Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. If your skillet isnít big enough you may need to stir it together in a bowl.
4. Pour mixture into the prepared 9x13 pan. Arrange tater tots on top of the mixture in a single layer.
5. Pour the enchilada sauce on top of the casserole as evenly as you can.
6. 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.
7. Top with olives, cilantro, sour cream, tomatoes when serving if desired.

Number Of Servings:
Number Of Servings:
8

 

 

 

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