Ingredients
Scale
- cooking spray
- 1 pound ground beef
- 1 (16 ounce) bag frozen whole-kernel corn with red and green bell peppers
- 1 (12 ounce) can black beans, rinsed and drained
- 1 small onion, diced
- 1 clove garlic, minced
- 1 (1 ounce) packet taco seasoning mix
- 1 (12 ounce) bag shredded Mexican cheese blend
- 1 (16 ounce) package frozen bite-sized potato nuggets (such as Tater Tots)
- 1 (12 fluid ounce) can enchilada sauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9×13-inch baking dish with cooking spray.
- Cook ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes.
- Add frozen corn, black beans, onion, garlic, and taco seasoning mix to ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
- Combine ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the potato nuggets; stir to combine.
- Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish.
- Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer.
- Pour remaining enchilada sauce over the potatoes.
- Bake in the preheated oven for 40 minutes.
- Sprinkle remaining cheese over the casserole and return to the oven until the cheese is melted and bubbly, about 5 minutes more.
Notes
- You do not need to thaw the tater tots.
- You can substitute ground turkey or chicken for the beef.
- You can make this ahead of time and refrigerate before baking.
- You can use pinto beans instead of black beans.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg