Sunday, January 9, 2011

Mexican Tater Tot Casserole

This is a great freezer recipe!  It's one I came up with to give a little bit of a mexican flavor to a staple - the tater tot casserole.  My family definitely prefers this version!


2 lbs ground beef
2 packets taco seasoning
1 can corn
1 can kidney beans
1 can sliced mushrooms, stems and pieces
1 can sliced olives
Tater tots
Shredded cheese (I use a combination monterey jack and cheddar cheese)

Brown beef, drain.  Add taco seasoning and water according to packet, simmer until water is absorbed. 

Open and drain cans.  Remove meet from heat, add ingredients from can and mix well.

Spray 9x13 pan with non-stick spray, put one layer of tater tots on the bottom.  Add meat mixture.  Sprinkle with desired amount of cheese.  Add another layer of tater tots.  You can cover the entire top, or just a row or two as a border.  Sprinkle with more cheese.

Cover with tin foil and bake at 400 degrees for about 50-60 minutes, remove foil the last 10 minutes.

Serve with salsa and sour cream.


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