Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 15 oz canned pinto beans, drained and rinsed
  • 15 oz canned sweet corn, drained
  • 10 oz canned diced tomatoes with green chiles
  • 0.5 cup smoky barbecue sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 2 cups sharp cheddar cheese, shredded
  • 32 oz frozen potato tots

Instructions:

  1. Preheat your oven to 400°F (200°C). Ensure the rack is in the center position.
  2. In a large 12-inch oven-safe skillet over medium-high heat, add the ground beef and diced onions. Cook for approximately 8 minutes, breaking the meat into crumbles, until browned and no longer pink. Drain the excess rendered fat thoroughly.
  3. Stir in the minced garlic, drained pinto beans, drained corn, diced tomatoes with chiles, barbecue sauce, chili powder, and cumin. Simmer the mixture over medium heat for 5 minutes to reduce moisture and thicken the sauce.
  4. Spread the beef mixture into an even layer in the skillet (or transfer to a 9x13 baking dish). Evenly sprinkle the shredded sharp cheddar cheese over the top.
  5. Arrange the frozen potato tots in a single, tight layer over the cheese. Bake for 35 minutes, or until the tots are deep golden brown and the edges are bubbling.
  6. Remove from oven and let rest for 5 minutes before serving. Garnish with optional jalapeños or green onions if desired.