Tex-Mex Tater Tot Casserole

Beautiful spring weather has hit here in central Iowa, but I couldn’t resist putting this comforting hot dish on the meal plan. Ironically, rain clouds rolled in as dinner came out of the oven!

  •  IMG_2773Chop…
    • 1 white onion
    • 16 ounces mushrooms
    • 2 peppers (green, red, yellow…whatever you like!)
    • 1 poblano pepper
    • 2 T. fresh garlic
  • In 12 inch cast iron skillet, heat 3 T. oil and saute vegetables, until softened.
  • Stir in 1/4 cup flour. Cook for 1-2 minutes.
  • Slowly stir in 3/4 milk. Simmer until thickened.
  • Add…
    • 8 ounces Mexican blend cheese
    • 1 can of black beans (rinsed)
    • 1 cup of corn
  • Top casserole with one bag of sweet potato tots. Bake in a 400* oven for 25-ish minutes, until tots are crispy.

Serve with your favorite taco toppings: sour cream, guacamole, cilantro, jalapenos. If you really love the tot topping, use two bags! I like to make at least one meatless meal per week, but you could absolutely add it if your eaters are committed carnivores.


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