Mexican Tater Tot Casserole

Mexican Tater Tot Casserole

2 pounds ground beef
1 cup finely diced onions (optional)
Salt and pepper
2 teaspoons chili powder
2 cans (10.75 ounces each) cream of chicken soup
2 cans (10 ounces each) enchilada sauce
1 ½ cup corn (optional)
1 can (15 ounces) chili beans (optional)
1 bag (32 ounces) frozen tater tots
2 to 3 cup shredded Mexican blend cheese
Sour cream (optional)
Sliced jalapeno or scallions (optional)

In a large skillet brown the beef and onions until beef is crumbly and no longer pink. Drain any grease. Season beef with a little salt and pepper and chili powder. Mix in soup and enchilada sauce. Heat and stir until combined. Stir in corn and beans if you like. Spoon mixture into a 9 x 13 inch casserole dish that’s been sprayed with cooking spray. Sprinkle cheese over the top. Top with tater tots. Bake in a preheated 350 degree oven for 30 to 45 minutes or until bubbly. Serve with a little sour cream and sliced jalapenos or scallions on top.

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