Mexican Tater Tot Casserole

Mexican Tater Tot Casserole is one of these magical dishes that brings a experience of relief and joy, specially on a busy weeknight. This recipe combines the crispy goodness of tater children with the rich, daring flavors of Mexican cuisine. It’s best for these nights when you prefer some thing hearty and fulfilling besides spending hours in the kitchen. Plus, it is a hit with youngsters and adults alike, making it a gorgeous choice for household dinners or informal get-togethers.

INGREDIENTS

• 1 lb floor beef
• 1 packet taco seasoning
• 1 can (10 oz) diced tomatoes with inexperienced chilies, drained
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cups shredded Mexican cheese blend
• 1 bundle (32 oz) frozen tater tots
• 1/2 cup diced onions (optional)
• Sour cream, for serving (optional)
• Chopped cilantro, for garnish (optional)

INSTRUCTIONS

Preheat your oven to 375°F (190°C).
In a massive skillet, prepare dinner the floor red meat and diced onions over medium warmth till the meat is browned and the onions are soft. Drain any extra fat.
Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and corn. Cook for any other 2-3 minutes till the entirety is nicely blended and heated through.
Spread the meat combination evenly in the backside of a 9×13-inch baking dish.
Sprinkle 1 cup of shredded cheese over the meat mixture.
Arrange the frozen tater little toddlers in a single layer on pinnacle of the cheese.
Bake in the preheated oven for 25-30 minutes or till the tater toddlers are crispy and golden brown.
Sprinkle the closing 1 cup of shredded cheese over the pinnacle and bake for an extra 5 minutes, or till the cheese is melted and bubbly.
Remove from the oven and let cool barely earlier than serving. Top with bitter cream and chopped cilantro, if desired.

Enjoy.

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