1 pound lean ground beef
1 onion, diced
2 cloves garlic, minced
1 packet taco seasoning mix (low sodium)
1 cup enchilada sauce, divided
1½ cups bag Bird’s Eye frozen corn
1½ cups bell pepper (red, yellow or green), diced
1 12 oz can Bush’s black beans, drained and rinsed
3 cups shredded cheddar cheese, divided
1 16oz bag of fOre-Ida rozen tater tots
⅓ cup salsa
Preheat oven to 400 degrees.
Brown ground beef, onion and garlic over medium high until no pink remains. Drain any fat.
Stir in taco seasoning, ½ cup water, ⅔ cup enchilada sauce, corn, bell pepper & beans. Cook until thickened (about 5 minutes).
Pour beef mixture into a 9×13 pan. Sprinkle with 1½ cups cheese and arrange tater tots on top.
Bake 30 minutes. Combine salsa and remaining ⅓ cup enchilada sauce. Spread over tater tots and top with remaining cheese.
Bake an additional 10 minutes or until cheese is melted & bubbly.
Serve with desired toppings