A Tex-Mex take on the classic tater tot casserole, this dish will be gone before you know it. We recommend using Hot Rotel if you like a lot of spice — and don’t skimp on the cheddar cheese!
Difficulty: Easy
Prep: 30 minutes
Cook: 50 minutes
Total: 80 minutes
Serves: 4
Ingredients
1 package Kountry Boys Original Bacon, cut into 1/2 strips
1 yellow onion, diced
1 lb. ground beef
1 (1-oz.) package taco seasoning
1 (15-oz.) can black beans, drained
1 (15-oz.) can pinto beans, drained
1 can Rotel tomatoes, drained
1 (7-oz.) can chipotle peppers in adobo sauce, peppers diced
¼ cup sour cream
1 cup shredded Mexican blend cheese
1 cup frozen corn
1 (32-oz.) bag frozen tater tots
1 yellow onion, diced
1 lb. ground beef
1 (1-oz.) package taco seasoning
1 (15-oz.) can black beans, drained
1 (15-oz.) can pinto beans, drained
1 can Rotel tomatoes, drained
1 (7-oz.) can chipotle peppers in adobo sauce, peppers diced
¼ cup sour cream
1 cup shredded Mexican blend cheese
1 cup frozen corn
1 (32-oz.) bag frozen tater tots
Method
Preheat oven to 350 degrees.
In a large skillet, cook bacon over medium heat until most of the fat has rendered. Drain all but 1 to 2 tbsp of bacon fat. Save or discard excess.
Add onion and cook until soft and translucent, about 4 minutes.
Add ground beef and cook, breaking into bite-sized pieces with a spoon, until evenly browned. Add taco seasoning and stir to incorporate.
Add black beans, pinto beans, Rotel, chipotle peppers and sauce, sour cream and ½ cup cheese to skillet. Cook until the liquid reduces slightly, about 5 minutes. Stir in frozen corn.
Transfer to a greased 9” x 13” casserole dish.
Arrange frozen tater tots in a single layer on top of casserole. Cover with a lid or aluminum foil and bake for 30 minutes.
Remove foil, sprinkle remaining ½ cup cheese over casserole, and bake for another 20 minutes, or until the filling is bubbling and the tater tots are crispy.
In a large skillet, cook bacon over medium heat until most of the fat has rendered. Drain all but 1 to 2 tbsp of bacon fat. Save or discard excess.
Add onion and cook until soft and translucent, about 4 minutes.
Add ground beef and cook, breaking into bite-sized pieces with a spoon, until evenly browned. Add taco seasoning and stir to incorporate.
Add black beans, pinto beans, Rotel, chipotle peppers and sauce, sour cream and ½ cup cheese to skillet. Cook until the liquid reduces slightly, about 5 minutes. Stir in frozen corn.
Transfer to a greased 9” x 13” casserole dish.
Arrange frozen tater tots in a single layer on top of casserole. Cover with a lid or aluminum foil and bake for 30 minutes.
Remove foil, sprinkle remaining ½ cup cheese over casserole, and bake for another 20 minutes, or until the filling is bubbling and the tater tots are crispy.