Oreo Krispie Treats

Ingredients

• 6 cups regular Oreos, crushed
• 4 cups mini marshmallows
• 4 Tbsp butter

Pour Oreos into a large bowl and set aside. 

In a medium saucepan, heat marshmallows and butter over medium heat until only a few lumps of marshmallows are left.

Pour marshmallow mixture over Oreos and mix well until all the Oreos are coated.

Press mixture into an 8 x 8 inch pan and let sit until cooled.

Cut into squares and serve. Enjoy!

Taco Tater Casserole

Ingredients

• 1 lb. ground beef
• 1 small onion, diced finely
• 1 clove garlic, minced
• 1 (4 oz.) can Old El Paso diced green chiles
• 1 (1 oz.) package Old El Paso taco seasoning mix
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (12 oz.) package frozen corn
• 3 cups shredded Mexican blend cheese
• 1 (28 oz.) package frozen tater tots
• 1 (10 oz.) can Old El Paso red enchilada sauce
• Toppings: cilantro, sour cream, tomatoes

Preheat oven to 375 degrees F and spray a 9 x 13 baking dish with cooking spray. For extra crispy tater tots, bake tear tots for about 10 minutes while preparing beef mixture.

In a large skillet, brown the beef and the onion. Add the garlic towards the end of the browning process and cook for 1 minute. Drain.

Add the green chiles, taco seasoning mix, black beans, corn, and 2 cups of the cheese. Stir together to combine. 

Pour mixture into the prepared 9 x 13 pan. Arrange tater tots on top of the mixture in a single layer.

Pour the enchilada sauce on top of the casserole as evenly as you can. 

Bake uncovered for 30-40 minutes or until tater tots are nice and crispy. Sprinkle the remaining 1 cup of cheese on top and place back in the oven for 2-3 minutes or until cheese has melted.

Top with cilantro, sour cream, tomatoes when serving. Enjoy!