Tex Mex Cowboy Potato Bite Casserole

Prep time
5 MIN

Total time
35 MIN

Serves
6

This dish feeds a family of four with leftovers, it will become your new weeknight favourite! A real Tex-Mex Cowboy version of Shepherd’s Pie.

Ingredients

1/2 jar (about 214 mL) Pace® Chunky Medium Salsa
1 lb 454 g (450 g) ground beef (or turkey)
1 package (24 g) low-sodium taco seasoning mix or 1 tsp chili powder
1/4 cup 60 mL water
1 can (540 mL) black beans, drained and rinsed
1 cup 250 mL frozen corn kernels
3 cups 750 mL (half of 800g bag) frozen crispy potato nuggets (Tater Tots/Tasti Taters)
1 cup 250 mL shredded cheddar or Monterey Jack cheese

Preheat the oven to 425°F (220°C). In a large skillet over medium heat, brown the ground meat, breaking it up with a spoon, until no longer pink. Drain excess fat if necessary.
Stir in the taco seasoning with ¼ cup water, mix well then add half a jar of salsa, black beans and corn. Cook for 2–3 minutes to heat through and blend the flavours.
Transfer the mixture to a 2qt. (2L) baking dish and spread out evenly. Arrange the frozen potato nuggets in a single layer over top.
Bake for 25 minutes, remove from oven and sprinkle with shredded cheese and return to the oven and broil for 3–5 minutes, or until the potatoes are crispy and the cheese is melted.
Let the casserole cool for a few minutes before serving. Serve with sour cream and more salsa, if desired.

Reheat leftovers in the air fryer for 5–7 minutes until heated through and crispy.