No matter where we live, most of us love a good Tex-Mex dish. This one is a phenomenal go-to dish to put together on a busy weeknight. And it’s a big hit to serve for football-viewing parties or movie nights, too.
I recall a tater tot recipe from my youth that was pure comfort food. And one may think all Tex-Mex is a bit indulgent, ladened with gooey cheese, but this one is packed with a wide variety of nutritious ingredients, and just as inviting.
For protein, we have two types of beans plus lean ground hamburger or tofu. They are mixed with finely diced onion, zucchini and brightly colored bell pepper, with bursts of juicy corn. All this is simmered in bubbling red enchilada sauce and topped with crispy tots.
Once the casserole comes out of the oven, you can place a dollop of sour cream on each serving or switch up the toppings to suit your fancy. If you love black olives, slice a handful and sprinkle them over the top. Or you can make it the way I do by adding avocado, tomato and green onion, along with the olives. Enjoy food made fresh!
Mexican Tater Tot Casserole
1 teaspoon olive oil ½ onion, peeled and finely diced ½ red or orange bell pepper, seeded and finely diced 3 garlic cloves, peeled and finely minced 1 15-ounce can pinto beans, drained and rinsed 1 15-ounce can black beans, drained and rinsed 1 cup corn kernels 1 small zucchini, finely diced 1½ pound browned ground beef, Or, ¼ block extra firm pre-pressed tofu, finely diced 1 teaspoon cumin ½ teaspoon salt ½ teaspoon black pepper ¼ teaspoon ground oregano 2 cups red enchilada sauce 5 cups frozen tater tots Optional toppings: Sliced black olives; diced avocado; diced tomato; sliced scallions; sour cream Preheat oven to 350 degrees F. Heat oil in a large nonstick skillet over medium heat. Sauté onion and bell pepper for about 4 minutes. Add garlic and stir to combine, sauteing for an additional minute or so. Add beans, corn, and zucchini, stirring to combine. Next, stir in browned ground beef or tofu, cumin, salt, pepper, and oregano.
Pour mixture into a 9-by-13-inch baking dish. Top with enchilada sauce. Line up tater tots in rows, covering the surface. Bake in preheated oven for 40 minutes until bubbly and browned. Top with sour cream if desired, or avocado, tomato, scallions, and black olives
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
