Ingredients
1
can (16 oz) Old El Paso™ traditional refried beans
1
lb lean (at least 80%) ground beef
1
cup chopped onions
1
medium jalapeño chile, seeded, finely chopped
1
package (1 oz) Old El Paso™ original taco seasoning mix
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
2
cups shredded Cheddar cheese (8 oz)
1
bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes
1/2
cup pickled sliced jalapeño chiles
1
can (2.25 oz) sliced ripe olives, drained
1/2
cup sliced green onions
1
cup sour cream
Preparation
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread refried beans evenly in bottom of baking dish.
In 12-inch nonstick skillet, cook beef, onions and jalapeño chile over medium-high heat 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Stir in taco seasoning mix and tomatoes; cook and stir until heated through.
Spoon beef mixture on top of beans. Sprinkle 1 cup of the cheese over beef. Top with frozen potatoes.
Bake 35 to 40 minutes or until heated through and potatoes are golden brown. Top with remaining 1 cup cheese. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes. Garnish with pickled jalapeños, olives and green onions. Serve with sour cream.
