There's only something about adding potato tots to a dish that makes it particularly a good time for the children. I can recollect the first occasion when I told the children that I'd make potato tot goulash for supper. Their eyes lit up with bliss.
Shockingly better than that my Mexican potato tot meal formula rushes to make. It's truly ideal for those over-planned weeknights or ends of the week when you would prefer not to spend a mess of additional time in the kitchen.
- 1 lb. 85/15 ground beef
- 1 onion, diced ( about ¼ cup)
- 1 packet taco seasoning mix (1 oz.)
- 1 can green chiles (4 oz.)
- 1 can black beans ( 15.5 oz.) rinsed and drained
- 1 bag frozen corn (14.4 oz.)
- 1 can red enchilada sauce (10 oz.)
- 3 cups shredded cheddar & Monterey jack cheese (off the block), divided
- 4 cups frozen tater tots
- Cilantro, optional garnish
- Sour cream, optional
INSTRUCTIONS:
- Preheat oven to 375 degrees. Spray a 9 by 13 inch baking dish (I used this one) with non-stick cooking spray.
- Add the ground beef and the onion to a 12-inch skillet, brown meat until thoroughly cooked. Drain off excess fat and return to skillet. Add the seasoning packet, green chiles, black beans, frozen corn and the enchilada sauce to the meat and onion, stir until combined. Over medium heat cook another 8 to 10 minutes. Add 2 cups of shredded cheese to the meat mixture and stir until blended. Pour into the baking dish and spread evenly. Place the tater tots evenly over top. Bake for 35 to 40 minutes.
- Remove from oven, add the remaining cup of cheese over the top. Bake another 5 minutes or until cheese is melted. Garnish with cilantro and top with sour cream!
Read more our recipe Best Chicken Quesadilla Recipe #recipe #dinner
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