Tater Tot Casserole

It's not pretty, but it IS delish! 

Tater Tot Casserole with Elk, Beef, and Enchilada Sauce

Shout out to one of my besties, Allie Rae for the recipe then letting me change it up!

Ingredients

Wet Ingredients:

• 1 can (15 oz) red enchilada sauce

• 1 can black beans or kidney, drained and rinsed

Dry Ingredients:

• 1 packet taco seasoning

• 1 small onion, diced

• 2 cups shredded cheddar cheese

• 1 bag (32 oz) frozen tater tots

Meat:

• 1 lb ground elk (if you dont have elk, 2x beef will do)

• 1 lb ground beef (more fatty like 77% since elk is so lean!)

Instructions

1. Preheat oven to 375°F

2. Cook the meat: In a large skillet over medium heat, cook the ground elk, ground beef, and diced onion until the meat is browned and the onion is softened. Drain any excess fat.

3. Season and combine: Add the taco seasoning and stir to coat the meat evenly. Add the black beans and red enchilada sauce, mixing well to combine.

4. Assemble the casserole: Spread the meat mixture evenly into the bottom of a 9x13-inch baking dish. Sprinkle shredded cheddar cheese over the meat layer. Arrange the frozen tater tots in a single layer over the top. Add MORE cheese if preferred.

5. Bake: Place the baking dish in the oven and bake for 30-35 minutes, or until the tater tots are crispy and the cheese is melted and bubbly.

6. Serve: Let the casserole rest for 5 minutes before serving. Enjoy with your favorite toppings, such as sour cream, diced tomatoes, or sliced green onions!

Notes

• This casserole can be made ahead and refrigerated for up to 24 hours before baking. If baking from cold, add an additional 10-15 minutes to the cooking time.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.