For Technical Services' August birthday break, Suzanne Lippard prepared a delicious casserole. Many of us asked for the recipe, and she has been kind enough to share it with Muse readers. Thank you, Suzanne!
Tator Tot Casserole
1 lb lean ground beef
1-2 small cans chopped green chilies (I use about 1 ½ cans)
1 small onion chopped
1 pkg taco seasoning (I have used both mild and regular)
1 can pinto beans or black beans, drained and rinsed
16 oz pkg frozen corn
16 oz pkg frozen tator tots
1 lb bag grated cheese blend (I also used about 1 cup grated cheddar cheese in addition to that)
2 small cans enchilada sauce (I used 1 mild and 1 regular)
Brown and crumble ground beef in skillet with chopped onion. When done add green chilies and then taco seasoning. When well mixed, transfer to large bowl
Add the beans and mix well. Next add the corn and mix well. Then add ¾ bag of Mexican cheese blend. Last add frozen tator tots. Prepare pan with oil or spray.
Next add about 1/3 of 10 oz can enchilada sauce to bottom of baker making sure it coats entire bottom of baker. Add well-mixed ingredients to baker. Pour rest of can around the edges and top of
casserole. I also used about 1/3 of second can of enchilada sauce. Put in preheated 375 oven and bake for about an hour. When finished, put rest of Mexican blend cheese on top as well as about 1 cup grated cheddar.
You can put back in oven to melt cheese or let the hot casserole from oven melt the grated cheese. You can also add sliced black olives on top of casserole after adding the grated cheese. I have made with
the olives and without and both were good. When I make it the night before for a party or group and have to reheat, I always use the remaining 2/3 can of enchilada sauce to pour over top before reheating.
Mmm, yummy green chilies!