Taco Tots Hot Dish
Servings: 6 servings
Calories: 794kcal
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion , chopped
- 2-3 cloves garlic , minced
- 1 pound ground chicken or ground beef
- 1 packet gluten-free taco seasoning
- 1 (4-ounce) can Hatch diced green chilies, undrained
- 1 (15-ounce) can Hatch red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 12 ounces frozen corn (no need to thaw)
- 2 cups shredded Mexican blend cheese (pepper jack would also be good)
- 1 (28 ounce) bag frozen gluten-free tater tots, preferably extra crispy (no need to thaw)
- 2 cups crumbled cotija cheese
- Diced tomato, sliced black olives, jalapenos, sour cream, cilantro, etc., for topping
Instructions
- Spray a 9x13 inch baking dish with gluten-free nonstick cooking spray and preheat the oven to 375 degrees.
- Heat oil in a large skillet over medium-high heat and sauté onion until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the ground chicken and cook, breaking it up with a spatula and stirring occasionally for about 5 minutes. Add taco seasoning, green chilies, enchilada sauce, black beans, and corn. Sauté for about 5 minutes, stirring occasionally.
- Add about 1½ cups shredded cheese and stir well to combine.
- If your skillet is not large enough to hold everything, transfer to a large mixing bowl and stir well.
- Scoop the mixture into the prepared baking dish. Top with tater tots and sprinkle on the remaining shredded Mexican blend cheese and the cotija cheese. Bake for about 25-30 minutes or until hot and bubbly and the tater tots are crispy.
- Top with diced tomato, sliced black olives, jalapenos, sour cream, cilantro, or other taco toppings of choice.
Nutrition
Calories: 794kcal | Carbohydrates: 77g | Protein: 42g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 133mg | Sodium: 2242mg | Potassium: 1256mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1020IU | Vitamin C: 20mg | Calcium: 724mg | Iron: 4mg