That's what I hear from my sweet hubby quite often. Not just when I cook the same thing as the last time he said that, mind you. He says it a lot. Suffice it to say he really likes my cooking. However, I'm not sure I've ever seen him light up the way he does whenever he finds out that I've made Tater Tot Taco Bake. I really do believe it's his favorite. His REAL favorite. And that's what we're having tonight. Can't wait to see the look on his face when he finds out. :)
I can definitely tell I'm way out of the blogging habit. I didn't even stop to think about taking a picture tonight until I was ready to put dinner in the oven. Sigh. I'll do better, I promise. I know a picture is worth a thousand words, especially where food it concerned. Next time I make it, I'll blog again with more pictures than words. How's that for a deal? :)
This was something my new daughter (first husband's daughter he never knew about who found me on Facebook a couple of years ago -- long story... another time.) posted on Facebook awhile back that was NOT vegan. I just substituted a few things here and there and voila, vegan magic had occurred!
Here's what it looked like right before going into the oven tonight...
And here's the recipe... so easy and so good.
TATOR TOT TACO BAKE
1 package veggie protein crumbles
1 small onion (diced)
1 garlic clove (minced)
1 small can sliced black olives (which I never have)
1 package taco seasoning mix
1 can corn
1 can diced green chilies
1 can black beans (drained and rinsed)
1 bag shredded Daiya cheese (optional)
½ cup chopped fresh cilantro
1 package frozen tater tots
1 can red enchilada sauce
Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add veggie crumbles, garlic, and onion and cook until onions are translucent. Add taco seasoning mix, green chilies, corn, cilantro and black beans to the ground crumbles. Cook until heated through.
In a large bowl combine mixture, ¾ of the cheese, and all of the tater tots. Stir well to combine.
1 package frozen tater tots
1 can red enchilada sauce
Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add veggie crumbles, garlic, and onion and cook until onions are translucent. Add taco seasoning mix, green chilies, corn, cilantro and black beans to the ground crumbles. Cook until heated through.
In a large bowl combine mixture, ¾ of the cheese, and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot mixture.
Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining cheese and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.
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