![]() ![]() Cook over medium heat, stirring often, until thickened. Finally, bake for an additional 8 minutes or until cheese is melted. Then add the water, taco seasoning mix, and barbecue sauce. When the tots are golden brown, sprinkle with ranch seasoning. Add in the garlic and vegan ground beef, break apart with a wooden spoon as it cooks, about 5-6 minutes. In a large nonstick skillet/pan over medium heat saute the onions and oil with a pinch of salt and pepper for 3-5 minutes until softening. In a large skillet, brown the ground beef until it's no longer pink. Preheat oven to 375° Grease a 9x13 casserole dish. ![]() Bake the casserole uncovered for 30 minutes or until the cheese is melted and the casserole is bubbling around the edges.Ĭool the casserole slightly, then serve with the toppings of your choice. Place a layer of frozen tater tots in the bottom of an 8x8 casserole dish. Top the casserole with the remaining 1 cup of shredded cheese. Arrange the tater tots over the top in a single layer. Pour the enchilada filling mixture into the dish. Grease a 9x13 inch glass baking dish with non-stick cooking spray. Add 2 cups of the shredded cheese and stir well. In a large mixing bowl, combine the ground beef mixture, black beans, corn, green chiles, and enchilada sauce. Simmer over medium heat for 1-2 minutes, then remove from the heat. Add the taco seasoning and water to the meat and stir well. ![]() Do not allow the garlic to brown.Ĭrumble the ground beef into the skillet and sauté, stirring often, until completely browned. Add the onions and sauté until softened, about 3-4 minutes. While the tater tots are baking, heat the olive oil in a large skillet over medium heat. Spread the tater tots out in a single layer on a large baking sheet. ![]()
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