Taco Tater Tot Casserole

Preheat your oven to 375°F.
In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart with a spatula. Drain any excess grease.
1 pound Ground beef
Reduce heat to medium and stir in the tomato sauce, tomato paste, Rotel, salsa, chili powder, cumin, garlic powder, salt, and pepper. Simmer for 5–7 minutes to let the flavors blend and the sauce thicken slightly.
8 ounces Tomato Sauce, 2 Tablespoon Tomato Paste, 10 ounces Rotel, ½ cup Salsa, 2 teaspoon Chili Powder, 1 teaspoon Cumin, ½ teaspoon Garlic Powder, ½ teaspoon Pepper, ½ teaspoon Salt
Stir in the corn and black beans until evenly distributed, then remove from heat and mix in the sour cream until creamy.
1 cup Corn, 15 ounces Black Beans, ½ cup Sour Cream
Spread the meat mixture evenly into the bottom of a 9x13-inch baking dish.
Sprinkle the cheddar and Monterey Jack cheeses evenly over the meat mixture.
1 cup Cheddar Cheese, 1 cup Monterey Jack Cheese
Arrange the 20 ounces of frozen tater tots in a single layer on top of the cheese.
20 ounces Frozen Tater Tots
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the tater tots are golden brown and crispy, and the cheese is melted and bubbly.
Let the casserole rest for 5 minutes. Garnish with your favorite taco toppings.
Optional Garnish: Green Onion, Sour Cream, Tomatoes and Cilantro