Totcho Casserole

 


Ingredients

Casserole

  • 1
    can (16 oz) Old El Paso™ traditional refried beans
  • 1
    lb lean (at least 80%) ground beef
  • 1
    cup chopped onions
  • 1
    medium jalapeño chile, seeded, finely chopped
  • 1
    package (1 oz) Old El Paso™ original taco seasoning mix
  • 1
    can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 2
    cups shredded Cheddar cheese (8 oz)
  • 1
    bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

  • Toppings

    • 1/2
      cup pickled sliced jalapeño chiles
    • 1
      can (2.25 oz) sliced ripe olives, drained
    • 1/2
      cup sliced green onions
    • 1
      cup sour cream

    Steps

1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread refried beans evenly in bottom of baking dish.
  2  In 12-inch nonstick skillet, cook beef, onions and jalapeño chile over medium-high heat 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Stir in taco seasoning mix and tomatoes; cook and stir until heated through.
    3 Spoon beef mixture on top of beans. Sprinkle 1 cup of the cheese over beef. Top with frozen potatoes.

    4 Bake 35 to 40 minutes or until heated through and potatoes are golden brown. Top with remaining 1 cup cheese. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes. Garnish with pickled jalapeños, olives and green onions. Serve with sour cream

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