Step
Directions
1
Preheat your oven to 375F and move the rack to the top third of the oven.
2
Add the bacon to a skillet over medium heat and cook until crispy (about 10 minutes). Transfer the bacon to a paper towel lined plate and leave the bacon fat in the pan.
3
Add the beef and onions to the skillet, stirring occasionally and breaking the beef up with your spoon, until it's browned and the onions have softened (about 7-8 minutes). Spoon out most of the excess fat.
4
Add the garlic and taco seasoning to the skillet and cook for about a minute.
5
Turn the burner off, and then stir in the condensed soup, sour cream, black beans, corn, diced green chilies, half of the cooked bacon, and about a 1/2 cup of the cheddar. Combine well (I use 2 large spoons to make this easy).
6
Transfer the skillet mixture to a 9×13 casserole dish and smooth in an even layer.
7
Sprinkle the casserole with the rest of the cheese, the remaining bacon, and then top it with the tater tots.
8
Bake, uncovered, for 45 minutes or until the tater tots are nicely browned and the cheese is hot and bubbly. You may want to broil at the end for a few minutes (watch it carefully). Serve with chopped scallions and season with salt & pepper if needed.
