Slow Cooker Tater Tot Casserole

Local 5 Live

(WFRV) —


Yield: 8 servings

Olive oil
1 lb. lean ground beef
1 white onion, chopped
1 (15 oz.) can low sodium black beans, drained and rinsed
1 cup frozen corn kernels
1 cup salsa
1 (4 oz.) can diced green chiles, drained
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1 (10 oz.) can enchilada sauce
1 (16 oz.) pkg. frozen tater tots
1 cup shredded cheddar cheese
Fresh cilantro, for garnish
Nonfat plain Greek yogurt, for garnish


Heat olive oil in a large skillet over medium-high heat. Add ground beef and onion and cook until beef is browned, about 5 to 10 minutes. Drain excess fat and remove from heat.

Add black beans, corn, salsa, green chiles, chili powder, cumin, garlic powder and enchilada sauce and stir to combine.

Coat the inside of a slow cooker with cooking spray or line with a slow cooker liner. Add the ground beef mixture, then top with tater tots. Cover and cook on low for 3-4 hours, adding cheese during the last 15 minutes of cooking.

Garnish with cilantro and Greek yogurt if desired and serve.

Per Serving: Calories 360, Total Fat 16g (Saturated 6g, Trans 0g), Cholesterol 50mg, Sodium 1030mg, Total Carbohydrate 33g (Dietary Fiber 6g, Total Sugars 6g, Includes 0g Added Sugars), Protein 21g, Vitamin D 0%, Calcium 10%, Iron 15%, Potassium 15%

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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