What kid doesn’t love tater tots? Or even yet, what adult doesn’t love tater tots? And then add a Mexican flavor to the recipe and you have a winner. That is what I had last week when it was my turn to plan and make dinner.
One of the things I dread when coming home from work is the time involved in getting dinner ready. It seems that as soon as I walk in the door, dinner needs to be prepared in order to get it to the table on time because someone has something planned after dinner and they need to get out of the house. I would love the opportunity to sit and relax a few minutes before jumping into something, But, this night was a double whammy. Hubby and our son had gone for haircuts after work and weren’t there when I got home. And dinner needed to be soon after they arrived. I had gone to the store on my lunch break to get the hamburger, enchilada sauce and seasoning so that when I did walk in the door I could get this casserole started.
Tater Tot Enchilada Casserole
15 minutes prep
20 minutes cook time
1 pound meatloaf mix
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp. Old El Paso fajita seasoning (envelope)
4 cups frozen tater tots
1 (10 oz.) can medium red enchilada sauce
2 cups pepper jack cheese, shredded
1 (2.25 oz.) can sliced black olives (optional)
sliced green onions for topping (optional)
Preheat oven to 350 degrees. In a large skillet, over medium heat, brown meatloaf mix along with onion and garlic. Once browned, drain excess grease then return meat to skillet.
Next, sprinkle two tablespoons fajita seasoning onto beef. Stir well (keep skillet on a medium-low heat). Then pour in enchilada sauce. Stir well.
Add frozen tater tots and stir until the tater tots are coated with sauce. Transfer mixture into a 9×13 (ungreased) baking dish and evenly spread out. Sprinkle cheese all over tater tot mixture. Top with sliced black olives.
Bake uncovered for 15-20 minutes.Cheese should be melted and tater tots golden brown.
Serve with diced green onions on top!