Della's Tater Tot Taco Bake

This is my sister's Della Recipe.She is a Food Connoisseur. Best Tater Tot Taco Bake. It's one dish we just can't get enough of. Try it and let me know what you think.

Recipe By: Della Schenck Serving Size: 6 Ingredients: 1 pound ground beef 1 small onion, Diced 1 minced garlic clove 1 small can black olives, sliced 1 1 ounce package taco seasoning mix, I made my own 16 ounce bag frozen corn 4 ounce can green chilies, diced and drained 12 ounce can black beans, drained and rinsed 16 ounce bag Mexican cheese blend, shredded 16 ounce bag tater tots, frozen 10.5 ounce can enchilada sauce, Made my own Directions: Preheat the oven to 375 degrees. Spray a 9 x 13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Pour about ⅓ of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly. Makes 6 servings. I'm not sure who would have enough appetite to eat that much. I say more like 10 or at least 8. It's very filling and makes a very full large pan. This was good and easy. Very very hearty. Red Chile Sauce: Chilies, - I used canned 4 medium tomatoes or tomato puree, 1 ½ pounds, 1 pound 15 ounce 1 medium onion, chopped 1 clove garlic, minced 1 teaspoon salt ¾ teaspoon sugar 1 T oil Cook for 10 minutes uncovered. Makes 2 cups Taco Seasoning: Small amount 1 T chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ t crushed red pepper flakes - I did not use ¼ teaspoon dried oregano ½ teaspoon paprika 1 ½ teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper