Cinco de Mayo weekend is upon us. Enjoy this classic casserole with a Mexican twist. Dump all of the ingredients into your slow cooker and let it do all the work for you. Top it off with sharp cheddar cheese. It takes everything up a notch. So easy and amazing. Add a side of tortilla chips and fresh salsa. Muy excellente!
Slow Cooker Mexican Tater Tot Casserole
Cinco de Mayo weekend is upon us. Enjoy this classic casserole with a Mexican twist. Dump all of the ingredients into your slow cooker and let it do all the work for you. Top it off with sharp cheddar cheese. It takes everything up a notch. So easy and amazing. Add a side of tortilla chips and fresh salsa. Muy excellente!
Ingredients
- 1 Tbsp olive oil
- 1 1/2 lb lean ground beef
- 1/2 onion, diced
- 1 (15 oz) can black beans, drained
- 1 cup sweet corn kernels
- 1 cup salsa, homemade or store-bought
- 1 (4.5 oz) can green chilies, drained
- 1 Tbsp taco seasoning
- 1 (10 oz) can mild enchilada sauce
- 1 (16 oz) pkg frozen tater tots
- 3/4 cup sharp cheddar cheese, shredded
- 2 Tbsp fresh cilantro leaves, chopped, for garnish
Instructions
- Prepare 4 or 6 qt slow cooker. Coat the bottom and sides with nonstick spray. Set aside.
- In a large skillet, heat olive oil and cook ground beef until well browned, about 3-5 minutes. Add black beans, corn, salsa, green chilies, taco seasoning and enchilada sauce to the large skillet. Stir until well combined. Set aside.
- In slow cooker, spread half the package of tater tots on the bottom. Next layer tater tots with beef mixture and then add remaining tater tots.
- Cover and cook on low for 3-4 hours. Top with cheese during the last 30 minutes of the cooking time.
- Serve immediately. Garnish with fresh cilantro.
