Ingredients
- 2 lbs ground beef
- (1) 10 oz. can of Rotel (diced tomatoes with green chilis)
- 1 Tablespoons taco seasoning
- 1 teaspoon garlic salt
- (1) 10 oz. can of Red Enchilada sauce
- (1) 32 oz. bag of tator tots
- 8 oz shredded Monterey jack cheese
- 12 oz shredded Cheddar Cheese
Instructions
-
Preheat the oven to 375 degrees F.
-
Brown the ground beef and drain off any excess grease.
-
Stir in the taco seasoning, garlic salt, and the can of Rotel.
-
Mix in a can of Red Enchilada sauce.
-
Place this mixture at the bottom of the greased 9×13 baking pan.
-
Spread out half of the shredded cheddar cheese over the ground beef.
-
Place one layer of tator tots over the casserole.
-
Baked for 25 minutes uncovered.
-
Sprinkle with the Monterey Jack cheese and the remaining cheddar cheese on top. Bake for 3-5 more minutes until the cheese is melted.
-
Serve immediately with your favorite enchilada toppings.
Notes
*Refrigerate the leftovers in an air tight container for up 5-7 days.
*When serving, top this casserole with your favorite enchilada toppings. I love topping it with sour cream, olives, red onions and tomatoes.
