This recipe is one of my favorites. It’s a comforting twist of an old standby. It’s sweet and tangy from the barbecue sauce with a Mexican kick from the rotel and southwest corn. It really hits the spot as temps begin to cool this month.
Ingredients:
2 pounds ground beef
1 medium sweet onion chopped
1 tablespoon olive oil
1 16 ounce bottle barbecue sauce
1 14 ounce can southwest corn with peppers drained
10 ounce can Rotel tomatoes with green chilies
1 tablespoon barbecue seasoning
1 teaspoon garlic salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
2 cups shredded sharp cheddar cheese
1 30 ounce bag crispy crowns or tater tots
2 green onions thinly sliced
Preheat oven to 425 degrees. Prepare a 13×9 inch baking dish and set aside. In a large skillet cook ground beef and onion in 1 tablespoon of olive oil. Cook over medium high heat. When the beef is fully browned add barbecue sauce, drained corn, Rotel, barbecue seasoning, garlic salt, ground cumin, and black pepper. Pour into baking dish. Sprinkle with cheese. Arrange tater tots on top and bake for 25 minutes or until tater tots are golden and crispy. Sprinkle with green onions and serve hot.
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Recipes To Remember 1936 