1 tablespoon olive oil
1 1/2 pounds ground beef
1 onion, diced
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup salsa, homemade or store-bought
1 tablespoon taco seasoning mix
1 (10-ounce) can mild enchilada sauce
1 (16-ounce) package frozen tater tots
3/4 cup shredded sharp cheddar cheese
Chopped green onions for garnish
Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat. Stir in black beans, corn, salsa, taco seasoning and enchilada sauce. Lightly coat the inside of a 4-qt slow cooker with nonstick spray. Spread half of the tater tots onto the bottom of the slow cooker; top with ground beef mixture and remaining tater tots. Cover and cook on low heat for 3-4 hours. Add cheese during the last 30 minutes of cooking time. Serve immediately, garnished with green onions, if desired.