Heat oil over medium-high heat in a large skillet and add ground meat. Cook, stirring and breaking up until browned, about 3-5 minutes. Drain off any excess grease and add taco seasoning mix and stir to coat.
Stir in black beans, salsa, and enchilada sauce and allow to simmer for about 5 minutes. (You can skip the simmering if you're in a hurry.)
Spray the bottom and sides of your slow cooker with non-stick cooking spray, or use one of those handy-dandy crockpot liners, for easy clean up!
Spread half of the tater tots onto the bottom of the slow cooker; top with ground meat mixture and remaining tater tots. Cover and cook on low heat for 3 1/2 - 4 hours. Add cheese and cook for an additional 30 minutes or until cheese is good and melted.
Serve immediately, topped with green onions and a dollop of sour cream, if desired.