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!

Ingredients
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)

Directions
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.

Enjoy!

Chicken Enchiladas

Ingredients
* Broiler chicken
Taco seasoning
Flour tortillas
Shredded cheese
Can green enchilada sauce

Directions
Place chicken in crockpot, sprinkle with packet of taco seasoning and 2 cups water.  Cook on high.  Once done, debone and place meat in a skillet.  Cook with another packet of taco seasoning and 2 cups water on stove.  Simmer until water is gone.

Spray 9x13 pan with non-stick spray, pour some enchilada sauce on the bottom of pan and spread out.

Take flour tortilla and spread chicken in the middle in a line.  Sprinkle with cheese.  Roll up and line in pan.  Once the pan is full, pour sauce over.  Sprinkle with cheese. 

Bake at 350 for about an hour or until cheese is melted and bubbly.

Enjoy!

* I also use rabbit, guinnea hen, or any other yummy meat you can think of!

And a picture of the carnage that is usually left when we have these at home.  I'm actually surprised there were two left!