Ingredients
2 cups frozen corn kernels
1 medium yellow onion
2 cloves garlic
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1 (about 15-ounce) can black beans
2 tablespoons olive oil
1 pound lean ground beef
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (1-ounce) packet taco seasoning mix
1 (14.5-ounce) can fire-roasted diced tomatoes with juices
1 cup sour cream
32 ounces frozen tater tots
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Instructions
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Thaw 2 cups frozen corn kernels at room temperature (1 to 2 hours) or according to package instructions.
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, dice 1 medium yellow onion and mince 2 garlic cloves. Grate 8 ounces sharp cheddar cheese (about 2 cups) on the large holes of a box grater. Drain and rinse 1 (about 15-ounce) can black beans.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef, season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add the onion, garlic, and 1 (1-ounce) packet taco seasoning mix. Cook, stirring occasionally, until the onion is softened, about 3 minutes.
Remove from the heat. Add 1 (14.5-ounce) can fire-roasted diced tomatoes with juices and 1 cup sour cream, and stir to combine.
Transfer the beef mixture to a 9x13-inch baking dish and spread into an even layer. Sprinkle evenly with the corn and black beans. Sprinkle with half of the cheese. Arrange 32 ounces tater tots in a single tight, even layer on top of the cheese.
Bake until the tater tots are golden brown and the casserole is bubbling, about 35 minutes. Sprinkle with the remaining cheese and bake until melted, about 5 minutes more
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