Katrina Kozar

Food, Love, and Mustard

This isn't your Mama's Tater Tot Casserole!

Katrina KozarComment
Sausage, Bean, Corn and Ancho Chili Tater Tot Pie

Sausage, Bean, Corn and Ancho Chili Tater Tot Pie

Get your cast iron pans out for this delicious recipe! It was pretty much gone at my work's potluck and I wanted to share this recipe with you all. The recipe, is an easy way to use up ingredients that are in your fridge or it's a quick meal for your hungry family or friends. The best part is, you just need a pan and a wooden spoon and the rest is history! 

Sausage, Bean, Corn and Ancho Chili Tater Tot Pie Recipe

Serves 6 to 10
2 tablespoon EVOO (extra virgin Olive Oil or whatever oil you have on hand, I like to use bacon fat too!)
1 onion, diced
3 cloves of garlic, minced
1 fresh jalapeno peppers, seeded and minced (optional)
1/2 pound ground beef
1 pound ground pork sausage (Mild, Hot, and Chorizo would all work here)
2 tablespoons Ancho Chili powder (Chili powder can be substituted
1 tablespoon  ground cumin
1 tablespoon Mexican oregano
1 26 oz diced tomatoes
1 15 oz black beans, drained and washed (may use chili beans, pinto, or kidney)
1 cup frozen corn
3 tablespoons Kosher salt
2 tablespoons fresh ground pepper
2 cups of Tater Tots

Preheat the oven to 400 degrees F. 

Add the oil to a skillet over medium-high heat. Add the onions and cook until soft, about 10 minutes. Then add garlic and jalapenos and saute for 5 more minutes.  Add the beef and pork to the onion mixture and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes.

Add the chili powder, cumin, Mexican oregano, and the can of tomatoes. Bring to a boil and then reduce the heat to low. Simmer for 15 minutes. Stir occasionally. Once the liquid has reduced, add the beans, corn, salt and pepper and combine. Taste for seasoning and adjust. Top with frozen tater tots. Bake uncovered for 1 hour, the tater tots should be golden brown and the mixture should be bubbling.