Enchilada Tatortot Casserole
Tatortot casserole with an enchilada twist - perfect for any Taco Tuesday!
As someone who grew up in the Midwest, I love a tatortot casserole (hotdish). I have been making any variation I can since I started cooking. I typically don’t like red enchilada sauce but it really works in this recipe and I really enjoyed it. The original recipe includes black olives but I did not, at the time, use them on recipes. Now I’m kind of obsessed with them on chili and similar foods, so I would definitely use them now (although only on my serving since most of the family doesn’t like them).
What you need:
1 lb. ground beef
1 medium yellow onion, diced
2 cloves minced garlic
2 Tbsp. fajita seasoning
1 bag frozen tatortots
1 can (10 oz.) mild red enchilada sauce
2 cups shredded pepper jack cheese (or cheddar jack)
1 cup shredded cheddar cheese
2 to 3 green onions, chopped
2 roma tomatoes, diced
Sour cream
Directions:
In a large skillet, brown ground beef over medium heat with onion and garlic. Drain grease, if needed.
Sprinkle fajita seasoning and stir. Reduce heat to medium low.
Add enchilada sauce to skillet and stir to combine. Gently stir in half of the tatortots.
Transfer to a 9x13-inch pan and spread out evenly. Top with cheese.
Bake in a preheated 350 degree oven for 15 to 20 minutes or until cheese has melted and tatortots are golden brown.
Top with green onions, tomatoes, and sour cream for serving.
Recipe from The Country Cook
