Mexican Tater Tot Casserole

Mexican Tater Tot Casserole 2 lbs ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 tsp cumin 1 tsp Slap Ya Mama® seasoning 1 tsp garlic salt 1 tsp pepper 15 oz can green enchilada sauce 15 oz can black beans, drained, rinsed 10 oz can Rotel 4 oz can diced green chiles 8 oz sour cream 2 cups Monterey Jack cheese, shredded 2 cups Sharp Cheddar, shredded 32 oz bag tater tots Preheat oven to 425° and lightly spray a 13 x 9 baking pan with cooking spray. Set aside. Using a large cast iron pan or large skillet, add ground beef, onions, garlic, seasonings and pepper. Cook over medium heat until ground beef is no longer pink and onions are translucent. Drain and return to pan. Pour enchilada sauce, black beans, Rotel, green chiles and sour cream into ground beef mixture, stir. Add mixture to baking dish, sprinkle both types of shredded cheese over mixture and neatly layer tater tots on top of cheese. Bake uncovered for approximately 45 minutes or until tater tots are golden brown and mixture is heated thoroughly. Carefully remove from oven and enjoy.