Southwest Tator Tot Casserole

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Prep time: 15 minutes | Bake time: 35 minutes | Serves 6


2 lbs ground beef (preferably Grass fed/finished - here is my source)

1 can black beans, drained and rinsed

1 can diced tomatoes

1 can corn, drained (optional, corn and I do not get along)

1 large onion, diced

1 jalapeno, finely chopped

2 tsp salt

1/4 tsp black pepper

1 scoop wellmade restorative balance

2 tbsp chili powder

1 tbsp cumin

1 tsp smoked paprika

1 bag of frozn tator tots (I use Alexia brand)

cilantro, avocado, diced tomato, lime for serving

Homemade Vegan Ranch

1 cup avocado oil mayo (such as Chosen Foods)

2 tbsp white vinegar

1/2 tsp salt

pepper

2 tbsp cup fresh dill

2 tbsp fresh parsley

1 clove garlic


To prepare the ranch dressing combine all the dressing ingredients into a food processor and process until smooth, about 20 seconds. Be careful to not overblend or the mayo could break. Store in the refigerator for up to 1 week.

preheat oven to 400 degress.

In a large skillet brown the ground beef over med-high heat. Add the salt, pepper, chili powder, cumin, paprika, Balance and onion. Break the beef up as it cooks until it’s crumbled and browned, 8-10 minutes. Remove from heat.

Stir in the beans, corn, diced tomatoes, and jalapenos. Pour into a greased 3 qt casserole dish and place the tator tots on top. Bake uncovered for 35-40 minutes.

Before serving top with additional diced tomatoes, avocado, cilantro and drizzle with homemade Ranch.

 
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