Crockpot Tex Mex Tater Tot Casserole

Ingredients

1- pound ground beef

1- pound 16 oz breakfast sausage (Jimmy Dean)

¼ cup chopped onion

1 teaspoon salt

1 teaspoon pepper

1 teaspoon onion powder

1 can 10 oz. Rotel diced tomatoes & green chilies, (drained)

1 can 15.25 oz whole kernel corn (including the liquid)

1 bag 32 oz frozen tater tots

3 cups shredded Colby cheese

Directions

In a skillet over medium heat, warm the onion. (cook for 2 minutes)

Add ground beef, breakfast sausage and seasoning. Cook until the meat has no more pink (4-6 minutes).

Add the Rotel tomatoes can and corn. Mix well. Cook for 2 minutes

Spray your slow cooker liner with nonstick cooking spray.

Pour half of the frozen tater totes in bottom of the slow cooker

Add half of meat mixture, spread evenly.

Add last half of the frozen tater tots

Add the last half of the meat mixture

Set the slow cooker on High

Cook for 2 ½ hours

Cover with cheese in an even layer

Cook for more 30 minutes

When serving, top with salt/pepper, salsa and a dallop of sour cream! Enjoy!