"Nacho" Mother's Tater Tot Casserole

  • ½ lb. lean ground beef
  • ½ lb. spicy pork sausage
  • 2 tsp. Southwestern seasoning
  • 1 medium onion, peeled and chopped
  • ½ green bell pepper, seeded and chopped
  • 1 c. diced, roasted tomatoes
  • 1 c. frozen corn
  • 2 lb. frozen tater tots
  • 1 c. grated cheese
  • ¼ c. crushed tortilla chips (optional)

Preheat the oven to 400° F. Spray a glass baking dish with cooking spray and set aside.

In a nonstick skillet, brown the ground beef and pork sausage, adding the Southwestern seasoning after about 5 minutes of cooking. When the meat is nearly browned, add the onion and bell pepper and continue cooking until the meat is fully browned and the vegetables are crisp-tender. Add the roasted tomatoes and frozen corn and stir until they are well incorporated into the mix.

Layer the meat mixture into the bottom of the prepared pan. Pour the frozen tater tots over the top of the meat mixture, creating an even layer of frozen spuds. Sprinkle those with the grated cheese and, if desired, the crushed tortilla chips.

Bake the dish, uncovered, in the preheated oven for 20-25 minutes or until the tater tots are browned and the cheese is melted and bubbly. Serve hot with salsa and other traditional nacho toppings.

  • Yields: 8 servings
  • Preparation Time: 45 minutes
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