Mexican Tater Tot Casserole

True Texas's Note:

from CDkitchen.com, I made one change to the Mexican style corn instead of regular corn. Either will work.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 lb ground beef
• 1/2 onion, chopped
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can sliced black olives
• salt
• pepper, and
• garlic powder, to taste
• 1 (10 ounce) can mexicorn, drained
• 1 lb cheddar cheese, grated
• 1 (32 ounce) bag frozen tater tots

Directions:

1. Brown meat and onion; drain. Mix in sauce, olives, and seasonings. Heat through. Spread in 13x9-inch pan.
2. Cover meat with corn, and cover corn with cheese.
3. Place tater tots evenly over casserole until it is completely covered.
4. Bake according to tater tots package, stopping halfway through to "turn" tater tots (otherwise the bottoms may still be cold).