Mexican Tater Tot Casserole

Directions

1. 1
   Heat oven to 425°F and spray a 9x13-inch casserole dish with nonstick spray. Line a large, rimmed baking sheet with foil and set the casserole dish in the middle of the baking sheet.
2. 2
   In a medium bowl, combine refried beans, 1 can drained Ro-tel tomatoes and ¼ cup cilantro; set aside.
3. 3
   Place beef in a large skillet set oven medium heat. Cook until brown throughout, about 6-8 minutes, breaking apart the meat while it cooks.
4. 4
   Drain into a colander; set aside.
5. 5
   Add 1-tablespoon oil and onions to the skillet and set over medium heat. Cook the onions about 5 minutes, stirring often, or until translucent and tender.
6. 6
   Add garlic, chili powder, cumin, coriander, and oregano and cook, while stirring, an additional 1-minute.
7. 7
   Add browned beef, 1 can (drained) Ro-tel tomatoes, vinegar, brown sugar, and juice of 1 lime. Season to taste with kosher salt and black pepper; stir well.
8. 8
   Stir and cook about 5-10 minutes or until juices reduce and mixture thickens.
9. 9
   Spread the bean/tomato mixture evenly into the prepared baking dish, and sprinkle 2 cups cheese over the top.
10. 10
    Spread the beef mixture evenly over the bean mixture and top with the remaining cheese.
11. 11
    Cover the cheese layer with a single layer of tater tots and press down gently.
12. 12
    Place the casserole dish (set inside the rimmed baking sheet) on the middle rack of the oven and bake at 425°F for 30-40 minutes or until bubbly and the tater tots are dark golden brown.
13. 13
    Transfer dish to a cooling rack and cool 5-10 minutes before serving.
14. 14
    Garnish with your favorite toppings.
15. 15
    Enjoy!