Preheat your oven to 375° F. This step is crucial to ensure your hotdish cooks evenly and thoroughly.
Next, spray a 9" x 13" inch baking dish with non-stick cooking spray and set it aside. This will prevent sticking and help achieve a perfect crust.
Heat a large skillet over medium to medium-high heat. Once hot, add the ground beef, red pepper, onion, and garlic. Cook while breaking the beef into small crumbles. Watch for the beef to brown completely, which should take about 10 minutes. It’s important to drain off any excess drippings to keep the dish from getting greasy.
Add the taco seasoning mix, black beans, corn, and most of the black olives to the beef mixture—save a few slices of black olives for the top later. Stir well to combine all those flavors.
Next, fold in both cans of the Red Gold tomatoes (do not drain). This will add moisture and flavor. Cook until heated through, stirring occasionally to blend all ingredients.
Add salt and pepper to taste. Give it a taste test—you want those flavors to shine!
Now, fold in 8 ounces of the shredded cheese to the mixture. This will help bind everything together and create a cheesy goodness.
Transfer the mixture to your prepared baking dish, spreading it out in an even layer. This ensures an even distribution of flavors.
Now it’s time to add the tater tots. Arrange them on top of the mixture, and sprinkle them with a bit of kosher salt. This will help them crisp up nicely in the oven.
Bake in the preheated oven for about 40 minutes until the hotdish is heated through. Keep an eye on it, as oven times may vary.
Once baked, turn on the broiler and place the hotdish under it. Broil while turning regularly to brown the tater tots evenly. This should take just a few minutes.
Remove the pan from the oven and sprinkle the remaining 4 ounces of shredded cheese over the browned tater tots. Broil for another minute or so until the cheese is melted and slightly blistered. That golden color is what you’re looking for!
Finally, take it out from the oven and top with chopped cilantro, chopped green onions, and reserved sliced black olives, if desired. Serve with any additional taco condiments like sour cream and taco sauce for an extra touch.
