Southwest Tator Tot Casserole
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.