1.25 pounds lean ground beef (90/10)

1 medium onion, diced

3 cloves garlic, minced

1 package taco seasoning

1 (15.25-ounce) can black beans, drained

1 cup frozen corn

1 (4-ounce) can green chilis

1 (14-ounce) can diced tomatoes

1 (10-ounce) can enchilada sauce

28 ounces frozen tater tots

3 cups shredded cheddar cheese

1 (4-ounce) can black olives, sliced

1/2 medium fresh tomato, diced

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Preheat the oven to 400°F (200°C) and grease a 9×13-inch baking dish.
In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks.
Add the diced onion and minced garlic and cook until the beef is no longer pink and the onion is soft.
Stir in the taco seasoning, black beans, corn, green chilis, and diced tomatoes until well combined.
Spread a small amount of enchilada sauce on the bottom of the prepared baking dish.
Spoon the beef mixture evenly into the dish.
Arrange the frozen tater tots in a single layer over the beef mixture.
Pour the remaining enchilada sauce over the tater tots and sprinkle evenly with shredded cheddar cheese.
Bake uncovered for 30–35 minutes, until the cheese is melted and bubbly and the tater tots are golden.
Remove from the oven and top with sliced black olives and diced fresh tomato before serving.

Use frozen tater tots straight from the freezer for best texture.

Ground turkey or chicken can be substituted for beef.

Add jalapeños or hot enchilada sauce for extra spice.

Bake uncovered to keep the tater tots crispy.