Totcho Casserole

 

Ingredients

Casserole

• 1

  can (16 oz) Old El Paso™ traditional refried beans
• 1

  lb lean (at least 80%) ground beef
• 1

  cup chopped onions
• 1

  medium jalapeño chile, seeded, finely chopped
• 1

  package (1 oz) Old El Paso™ original taco seasoning mix
• 1

  can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
• 2

  cups shredded Cheddar cheese (8 oz)
• 1

  bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

Toppings

• 1/2

  cup pickled sliced jalapeño chiles
• 1

  can (2.25 oz) sliced ripe olives, drained
• 1/2

  cup sliced green onions
• 1

  cup sour cream

Steps

1 Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread refried beans evenly in bottom of baking dish.

2 In 12-inch nonstick skillet, cook beef, onions and jalapeño chile over medium-high heat 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Stir in taco seasoning mix and tomatoes; cook and stir until heated through.

3 Spoon beef mixture on top of beans. Sprinkle 1 cup of the cheese over beef. Top with frozen potatoes.

4 Bake 35 to 40 minutes or until heated through and potatoes are golden brown. Top with remaining 1 cup cheese. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes. Garnish with pickled jalapeños, olives and green onions. Serve with sour cream.