Ingredients

• cooking spray
• 1 pound ground beef
• 1 , 16 ounce
• 1 , 12 ounce
• 1 small onion , diced
• 1 clove garlic , minced
• 1 , 1 ounce
• 1 , 12 ounce
• 1 , 16 ounce
• 1 , 12 fluid ounce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
2. 2 Cook ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add in frozen corn, black beans, onion, garlic, and taco seasoning mix to ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
3. 3 Combine ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the potato nuggets; stir to combine.
4. 4 Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour remaining enchilada sauce over the potatoes.
5. 5 Bake in the preheated oven for 40 minutes. Sprinkle remaining cheese over the casserole and return to the oven until the cheese is melted and bubbly, about 5 minutes more.

Nutrition per serving