Fleur de Lolly: Southwestern Tater Tot Casserole

Sometimes you just want comfort food. I know it's summertime and it's hot and we're all miserable with the heat. However, I was craving a tater tot casserole and Saturday I decided to cook one and mix up the filling a little bit to add a Southwestern spin to the flavors.

You'll need to precook the tater tots about halfway through so when they are placed on top of the filling, they'll keep their crunch. You can use either ground beef, ground chicken or turkey. You can spice up the filling a little more if you'd like by adding some hot sauce or diced jalapenos. I'm sure topping with chopped avocado would be delicious, but unfortunately, I'm allergic to them, so no avocados for me.

1 (32 oz.) pkg. tater tots

1 large yellow onion, chopped

1 red bell pepper, seeded and chopped

1 lb. ground chuck

4 garlic cloves, minced

1 pkg. taco seasoning

1 (14.5 oz.) can white chili beans with sauce

1 (15 oz.) can red enchilada sauce

1 (11 oz.) can Mexicorn, drained

1 (14.5 oz.) can petite diced fire roasted tomatoes

8 oz. shredded pepper jack cheese

Toppings: sliced green onions, sour cream, Taco Bell Baja Creamy Sauce

Preheat oven to 425 degrees F. Spray a rimmed baking sheet with non-stick spray. Arrange tater tots on the baking sheet and baking for 12 minutes. Remove from oven and reduce oven temperature to 375 degrees F.

While the tots are pre-baking, let's make the filling.

In a large skillet over medium-high heat, place the ground beef, onions, and bell peppers. Stirring occasionally, cook until the meat has cooked through and the vegetables are softened, about 5 minutes. Add the garlic and taco seasoning, stir to combine, and cook another minute or two.

Lower heat to medium and stir in beans, enchilada sauce, corn, and diced tomatoes. Let cook for a few minutes and remove from heat.