This is very easy to make and very tasty. Very good.
I have to write a review bc when I looked at this recipe I almost didnt make it bc at the time there was only one. :P But I made it anyway and I have to say it is A-M-A-Z-I-N-G!!!!!!! I must make!! And a new favorite for my family! My picky 3 yr old and my hubs LOVED it! Seriously delicious!! I did omit the garlic but im sure its just as good with it! And I added sour cream at the end.. with or without though.. its great!
I made this for dinner tonight and it was to die for! I added a can of green chiles to the meat mixture, and put tots on top at the end with the cheese. I broiled it for a few minutes to add a little crunch. We ate it with sour cream and hot sauce. It was sooo yummy. Next time I might add some tortilla chips on top too. What a great find!
This can be adaptable for the slow cooker during the hot weather, when you don't want to heat up the kitchen. Follow steps 1 and 2 exactly. Step 3--grease the cooker and add 1/3 of enchilada sauce to bottom. Step 4--line the cooker (all the way up the sides if possible) with the tater tots. Step 5--spoon the meat/bean/corn mixture in the middle of the tater tot "nest." Step 6--drizzle the remaining enchilada sauce over the meat mixture and any exposed tater tots. Step 7--cook on low for 5-7 hours (or high 3-4 hours). Sprinkle cheese during last hour of cooking. Slow cookers vary in heating, so cook until the tater tots are hot and steamy!
This was just OK for us. As is, neither my hubs or I were all that impressed. With a few tweaks we'd be much more receptive to having this again. The concept is creative and the potential for improvement is there, but the execution is completely wrong, IMHO. Combining the tater tots with everything else was where this went downhill. The tots were mushy and barely noticeable. I suggest layering the tots on TOP of the meat / corn / bean mixture. Pour the remaining enchilada sauce over all, cover with cheese and bake as directed. I also do not think it's necessary to use frozen corn (I used canned Fiesta corn but PictSweet brand sells a frozen Southwest blend that would also work and eliminate the need for a separate can of beans). Since beans are only sold in 15 oz. cans at my local grocery store, I added a *tad* more than called for. My final change (per the advice of others) was to add a 4 oz. can of diced green chilies because my hubs and I LOVE spicy food. The usual taco garnishes (i.e. shredded lettuce, tomato, green onion and sour cream) added a little pizzazz to our plates. Thanks for sharing your recipe, Mama Smith. I am looking forward to trying this again - with MY changes! :-)
This recipe was really good! I did a couple things differently...I used ground chicken instead of beef (because thats what I had thawed) I also used regular frozen corn because I couldn't find Mexican Style and I didnt put cheese in the dish because my husband doesn't like cheese. I just sprinkled some on top for me!:) This will definitely be made again and I will thaw beef out next time to try it that way! Thanks for a great recipe!
All I can say is Awsome!! Was a quick and easy dinner and my family absolutely loved it. I added a small can of diced green chilis to give it a little extra flavor.
This was really good. I didn't have tater tots so I made the recipe on the stove and topped it with homemade hashbrowns and cheese. I also made the enchilada sauce from the ten minute enchilada sauce recipe on here! I used plain frozen corn and co jack cheese. Really good.
This is really a tasty meal. All flavors worked together nicely. I did add a small amount of green chilies I had in fridge. Thanks for submitting this recipe. A definite keeper.
