Southwest Tater Tot Hotdish

My grandkids love Tater Tot Hot dish, but I’ve never been crazy about the processes canned soup in it (I only use it for emergencies), and I’m not a big potato eater.  Here is a recipe that tastes a lot less processed, I could live with the tater tots, and has a little zing to it, however, I had to skip the black olives on the grandkid half!

Tater Tot Hot Dish with a SW Flare


1 pound ground beef
1 yellow onion, finely chopped (about 2 cups)
4.5 oz green chilis
3 cloves garlic, minced
1 tablespoon olive oil
½ pack taco seasoning
3 cups tater tots, enough to cover dish
10 oz enchilada sauce
1 cup Mexican blend cheese, or mozzarella
½ cup sliced black olives


1. Preheat the oven to 350 degrees F.
2. Add the oil to a pan and heat on medium. Add diced onions and garlic – cook until tender. Remove to a bowl and set aside. Add beef to skillet and cook until completely browned, add taco seasoning and cook for another 4 minutes. Add onions and garlic back to beef and stir to combine. Pour the can of green chilis and enchilada sauce into the beef and continue cooking for 5 minutes.
3. Transfer the enchilada mixture from the skillet into a 9-by-13-inch baking dish. Place tatertots on top. sprinkle the cheese and top with black olives. Bake uncovered for 15-20 minutes or until the cheese is bubbly and tatertots are golden brown. Add cilantro to the top. Enjoy!!


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