Tater Tot Taco Casserole

1 lb. Ground Beef
1 small Onion, diced
1 clove Garlic, minced
1 (1 oz) packet taco seasoning
1 (16 oz) bag frozen Mexican-style Corn **
1 (12 oz) can Black Beans, rinsed and drained
1 (12 oz) bag shredded Mexican style Cheese Blend
1 (16 oz) package frozen Tater Tots
1 (12 oz) can Enchilada Sauce

Preheat oven to 375*. Prepare a 9 X 13 inch baking dish with cooking spray.

Cook the ground beef in a skillet over medium heat until completely browned, 5-7 minutes. Add the onion, garlic, taco seasoning, corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.

Combine the ground beef mixture in a large bowl with about 3/4 of the mexican cheese blend and the tater tots; stir 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; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.

Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.

**Most of the comments on the website where I got this recipe seemed to say that they preferred regular corn to the Mexican style.