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  • Dairy Keen

Mexican Tater Tot Casserole

We made this the other night, and it was a family hit. You know it is a hit when even the

youngest family member eats it all. You can leave out the beans or the corn if you want. Enjoy!


Mexican Tater Tot Casserole

1 ½ Pounds ground beef

1 onion diced

1 Tablespoon beef base (Better than Bouillon)

1 packet taco seasoning mix

1 4 oz can chopped green chilies

1 Can black beans or pinto beans

1 ½ cups frozen corn or 14 oz can canned corn

1 ½ Cups of your favorite salsa OR 1 14 oz can enchilada sauce

3 Cups shredded cheese

Frozen Tater Tots, about 1 pound

Cilantro chopped for garnish, optional

Sour Cream and/or Guacamole for topping

If a large skillet brown the ground beef, then drain and then sit aside. In the same skillet sauté the onion

until softened. Add the hamburger back to the pan and add beef base, taco seasoning, chilies, and stir

to combine. Add the beans, corn, and salsa. Combine. Taste to see if you want any other spices. Pour

into a 13x9 pan. Top with cheese, then top with frozen tater tots. (I arrange them in rows but then I am

a bit OCD.)

Bake at 400 degrees for about 30 minutes or until the tots are crispy.

Serve with additional cheese, salsa, cilantro, sour cream and/or guacamole.

*Gluten Free check labels. * Dairy Free leave off cheese and check the labels.

Jan Dairy Keen

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