Delicious Mexican Tater Tot Casserole

Ingredients:

1 pound ground beef
1/2 onion, chopped
1 can enchilada sauce
1 small can mild diced green chiles
1/2 teaspoon garlic powder
salt and pepper to taste
1 can corn, drained
1 pound Cheddar cheese, grated (or a Mexican blend)
1 bag frozen tater tots

Preheat oven to 375.
Brown meat and onion; drain. Mix in sauce, chilies, and seasonings. Heat through.
Spread in 13x9-inch pan.
Cover meat with corn, and cover corn with cheese.
Place tater tots evenly over casserole until it is completely covered.
Bake 45 minutes or until tater tots are lightly browned and mixture is bubbly.
Serve with sour cream and salsa, if desired.

1. Substitute ground turkey for the ground beef
2. Use low fat cheese
3. Use low fat sour cream for the garnish

Nutrition Facts
Recipe Serves 6 people

Amount per Serving
Calories 512 Calories from Fat 176
% Daily Value *
Total Fat 20.31g 31%
Saturated Fat 4.51g 23%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 53.33mg 18%
Sodium 902.5mg 38%
Potassium 20mg 1%
Total Carbohydrate 54.74g 18%
Dietary Fiber 5.52g 22%
Sugars 5.23g
Protein 22.48g 45%
Vitamin A 18
Vitamin C 52.33
Calcium 10
Est. Percent of Calories from:
Fat 35.7% Carbs 42.8%
Protein 17.6%

A casserole, from the French for "sauce pan," is a large, deep pot or dish used both in the oven and as a serving dish. The word casserole is also used for the food cooked and served in such a dish.

Casseroles originate from the ancient practice of stewing meat slowly in earthenware containers. Types of casserole include ragout, hotpot, cassoulet and carbonnade.

Casseroles are cooked in Europe, Canada and the United States, and are found in other forms in many other cultures around the world. The culinary term en casserole (also from French) means 'served in the vessel used for cooking'.

Casseroles usually consist of one or two meats or vegetables as the main ingredients. Liquid in the form of stock, alcohol (in the form of wine; for example coq au vin or beef Bourguignon), beer (for example lapin à la Gueuze, gin, or cider) or vegetable juices is added. Further liquids are released from the meat and vegetables during cooking. Binders such as pasta, potato, rice or other grains are added to thicken the sauce. It is cooked slowly and may be served as a main course or a side dish.

Meat is usually precooked or browned before placed in the casserole.

Source: http://en.wikipedia.org/wiki/Casserole