Cover the bottom of a 13 X 9 casserole dish with tater tots. Place in a 425 degree oven for 15 to 20 minutes.
Sweat 1 cup diced onion
Add 1.5 pounds ground beef (I used 93% lean) and brown.
If needed drain off fat
Add 2 packages of Chili seasoning and 2 cans of rotel (10oz) cook until most of the moisture has evaporated.
Add 1 10oz package of frozen corn.
Turn off cooktop.
Remove dish from the oven and cover with the beef mixture.
Return to oven for 20 minutes. Top with one can of enchilada sauce and 2 cups of shredded cheese. (I used a 4 cheese Mexican blend)
Return to oven until the cheese is slightly browned