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Monday, April 15, 2013

Taco Tater Tot Bake

Tonight's dinner certainly wasn't pretty, but it was packed with flavor!  I love anything "Mexican" even though most of what we Americans call Mexican is really Tex-Mex.  I like foods with taco seasoning and green chiles.  I adore beans and corn, enchilada sauce, and who doesn't like cheese?  So when you put all of that over delicious tater tots it creates a wonderful mixture of delicious flavors.

This meal was quick and easy to put together and I was quite pleased with the results.  As I said, it's not a pretty dish.  It looks a bit of a mess when you serve it, but if you can get past its appearance it is really worth a try.

Taco Tater Tot Bake

1 lb lean ground beef (or turkey)
3 cloves garlic, minced
3 Tbsp taco seasoning (or 1 package taco seasoning)
1 10-16 oz bag frozen corn
1 1/2 cups beans (or 1 can)
1 4 oz can diced green chiles
2 cups shredded cheese (cheddar, Monterrey jack, colby, or colby jack)
1 16 oz package frozen tater tots
1 can red enchilada sauce

Preheat the oven to 375 degrees and spray a 9x13 baking dish with vegetable oil spray.  Brown the beef (or turkey) in a large skillet over medium heat.  Once the meat is no longer pink add the garlic and cook until fragrant, about 30 seconds.  Add the taco seasoning, corn, beans, and green chiles and mix well.  Cook until the corn is warm, then remove from heat.  Add half of the cheese and mix well.  Pour about half of the enchilada sauce in the bottom of the prepared baking dish.  Layer with the tater tots.  Pour the meat mixture over the tater tots.  Pour the remaining enchilada sauce over the meat mixture and sprinkle with the remaining cheese.  Cover with aluminum foil and bake at 375 degrees for 40 minutes.  Remove the foil and bake another 10 minutes or so, until the cheese browns to your liking.

I ate mine with some steamed broccoli with cheese.  Bailey ate 2 helpings which, for an almost 18 month old, is quite a bit.

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