Recipe of Any-night-of-the-week Tater Tot Rodeo Casserole

Tater Tot Rodeo Casserole.

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, tater tot rodeo casserole. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Tater Tot Rodeo Casserole is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Tater Tot Rodeo Casserole is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook tater tot rodeo casserole using 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Tater Tot Rodeo Casserole:

1. {Make ready 1 lb of ground beef.
2. {Get 1 lb of ground pork.
3. {Take 1 can of Bush's Griller Bean Fiesta.
4. {Make ready 1 packages of ready-made chili seasoning/flavoring.
5. {Make ready 1 packages of enchilada sauce.
6. {Get 2 tbsp of hot sauce.
7. {Take 16 oz of sour cream.
8. {Take 16 oz of shredded Mexican Cheese mix.
9. {Get 2 lb of frozen tater tots.

Steps to make Tater Tot Rodeo Casserole:

1. Preheat oven to 375°F Fahrenheit.
2. Brown pork and beef. Drain..
3. Mix in chili seasoning and bean mix to drained beef. Add mixture to casserole dish..
4. Mix 8oz. of sour cream with enchilada sauce and 2tbsp of your favorite hot sauce (I totally recommend the Chipotle Texas Pete).
5. Add HALF of this new sauce to top of meat and beans in the casserole dish. Save remaining sour cream and enchilada sauce mixture to top casserole servings as desired!.
6. Sprinkle some cheese atop the mix in the dish..
7. Add frozen tater tots to top of the dish in even layers..
8. Bake in oven for 45 minutes to an hour, or until the tater tots brown, sauce is bubbly, and no tots are left frozen..
9. Serve up and top with cheese, sauce, sour cream, and hot sauce to really fill out the dish. Enjoy!.

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