Mexican Tater Tot Casserole

Preheat your oven to 400°F (200°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook for 5–6 minutes, until soft.
1 tablespoon olive oil
1 medium onion
1 medium green bell pepper
Add the ground beef and cook for 6–8 minutes, breaking it up with a spoon as it browns.
1 pound ground beef
Stir in the garlic, taco seasoning, and smoked paprika. Cook for 1 minute until fragrant.
4 garlic cloves
4 tablespoons taco seasoning
½ teaspoon smoked paprika
Add the jalapeños, corn, black beans, and enchilada sauce. Stir everything together and simmer for 2–3 minutes. Season with salt and pepper to taste.
1 ounce pickled jalapeño pepper
½ cup sweetcorn
1 can black beans
½ cup enchilada sauce
Turn off the heat, then stir in the sour cream and 1 cup of the shredded cheese until well combined.
½ cup sour cream
2 cups Mexican cheese blend
Transfer the beef mixture to a 9x13 inch (or similar) baking dish and spread it out evenly. Arrange the frozen tater tots on top in a single layer.
16 ounces frozen tater tots
Salt and freshly ground black pepper to taste
Bake for 25 minutes, then sprinkle the remaining 1 cup of cheese over the top. Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly and the tater tots are golden.
Let it sit for 5 minutes before serving — it’ll be piping hot!