Slow Cooker Tater Tot Casserole
Tater tots, ground meat, black beans, and cheese combined with enchilada sauce (and did I mention, cheese??) make up this easy peasy slow cooker tater tot casserole that will redefine your thoughts on easy weeknight meals!
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Ingredients
- 1 Tbsp olive oil
- 1 1/2 lbs ground venison (or other ground meat of choice)
- 1 packet (1.25 oz) taco seasoning mix (or use a homemade mix!)
- 1 15-oz can black beans, drained and rinsed
- 1 cup salsa
- 1 10-oz can mild enchilada sauce
- 1 16-oz package frozen tater tots
- 1 cup shredded cheese (I used Monterrey Jack)
- sliced green onions and sour cream, for topping (optional)
- sour
Instructions
- 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.
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