Tex Mex Tater Tot Casserole -

This recipe should be illegal because of how good it is.

It also doesn’t make a lot of sense. It could probably be easily made on the stovetop or in the oven, but it’s cooked in a slow cooker instead.

It helps that there are tator tots in this casserole. Tator tots are the ultimate potato. They’re seasoned, tasty and work beautifully in casseroles.

You can add whatever else you want to this dish: maybe some black beans, some bell peppers, or top it with avocado.

Enjoy!

A cheesy, beefy casserole made with tater tots in a slow cooker.

1 lb. ground beef

1 lb. ground sausage

1 yellow onion, diced

2 tsp. garlic powder

1 tsp. fajita seasoning

1 tsp. cumin

1 tsp. chili powder

1 (10 oz) can diced tomatoes with chiles

1 (15 oz) can corn, drained

1 (32 oz) bag frozen tater tots

3 cups shredded colby Jack cheese

In a large skillet cook onions over medium high heat until translucent, about 3-5 minutes. Add sausage and beef and cook, crumbling with a spoon, until lightly browned, about 5-6 minutes. Stir in cumin, garlic powder, fajita seasoning, salt and pepper.
Add tomatoes with chiles and corn. Stir until well combined.
In a slow cooker, pour half the bag of tater tots. Top with half of the meat and corn mixture. Add half of the shredded cheese. Repeat layers, ending with cheese.
Cover and cook on low for 2.5 hours. Serve with sour cream, salsa, and avocado.