![]() The points will vary based on your individualized plan. *This number shows the PersonalPoints™ range. This casserole freezes great, so double the batch and save one for later! Thaw the casserole overnight in the fridge when ready to cook. Store the leftovers in an airtight container in the fridge for up to five days.Top with non fat Greek yogurt or sour cream, for additional points. Garnish with green onions, cilantro, if desired.Pour into the baking dish and spread evenly.Cook for another two minutes so the flavors can marinate. Add the taco seasoning, green chiles, black beans, frozen corn, tomatoes, and enchilada sauce.Drain off excess fat and return to the skillet. Add the ground beef and the onion to a 12-inch skillet, brown meat until thoroughly cooked.Spray a 9×13 inch baking dish with non-stick cooking spray. Cilantro, optional garnish-finely chopped.4 cups ( or about 20 oz.) frozen tater tots.1 ( 15.5 oz.) can black beans, rinsed and drained.96% lean ground beef-you could also use ground turkey or chicken. Drain off excess fat and return to the stove. Spray a 9×13 inch baking dish with non-stick cooking spray.Īdd the ground beef and the onion to a 12-inch skillet, brown meat until thoroughly cooked. How do I make this Tex Mex Tater Tot Casserole? Cilantro-optional garnish-finely chopped.Frozen tater tots– I like to use Ore-Ida Tater Tots.Red enchilada sauce– I like to use Rosarita Enchilada Sauce.Crushed or diced tomatoes– not drained.You could also use ground turkey or chicken, if you desire. Lean ground beef– I like to use 96% Laura’s Lean ground beef.And if you know me, then you know how much I love quick comfort foods! The best part about this recipe is that it takes less than an hour from start to finish, so it’s perfect for those busy weeknights when we all need a little extra fuel in our tank from one day to the next! What ingredients do I need to make this Tex Mex Tater Tot Casserole? This is perfect comfort food at its finest, and I swear on everything that it is on repeat at our house year-round. I love everything, from the juicy and flavorful lean ground beef to the black beans, corn, and green chilies, topped with crispy tater tots. This Tex Mex Tater Tot Casserole is my absolute favorite tater tot recipe. This tater tot casserole is packed with lean ground beef, black beans, corn, green chilies, diced tomatoes, then covered in a red enchilada sauce and topped with crispy tater tots! It’s simple to make and perfect for those busy weeknights! Either type will work.This Tex Mex Tater Tot Casserole recipe is on repeat at our house year round. Tater Tots come in two main sizes: tater rounds (like we used), and the larger more cylindrical tot shape.Sprinkle with: scallions or crumbled bacon.Add a layer of protein: cubed ham or cooked ground beef (more details below).Add veggies: carrots, corn, zucchini, broccoli or cauliflower florets.Of course we love this version, but you can easily change things up. Or use one can of whichever your prefer (cream of chicken soup OR cream of mushroom soup). If your grocery store doesn’t carry a combination, use half a can of each. Soup clarification : This recipe calls for using a can of “Cream of Chicken and Mushroom Soup”. Sprinkle onions over the top of the casserole. Combine sour cream, cheese, cream of chicken/mushroom soup, and garlic salt in a medium bowl. Arrange frozen tater tots in a greased 9×13 casserole dish.ĬREAM CENTER. ![]()
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