olive oil
2 lb lean ground beef
garlic salt and black pepper to taste
1 [ 16] oz barbecue sauce
1 [14] oz can Mexican corn with peppers drained
1 [10] oz can tomatoes with green chilis
1 Tbsp barbecue seasoning
1 tsp ground cumin
2 cup shredded sharp cheddar cheese
1 [30] oz crispy crowns or tater tots
2 green onion thinly sliced
Preheat the oven to 425°F. Spritz an 8 x 12-inch baking dish with cooking spray. Set aside. In a large skillet on the stovetop. brown the chopped onion in a few drizzles of olive oil. Add the ground beef, seasoning with garlic salt and black pepper to taste. Cook until no pink remains then drain any excess fat from the pan. Add the Barbecue sauce, Mexican corn, tomatoes with green chilis, barbecue seasoning and cumin. Mix well, and simmer over medium for 5 minutes. Pour into the bottom of the dish. Sprinkle 1 cup of shredded cheese over the top and arrange the golden crowns lining the edge of the dish first. Bake for 25 minutes until the potatoes are crispy and golden. Sprinkle with the remaining shredded cheese in the last 5 minutes of baking. Rest for 5 minutes then garnish with sliced green onion and serve.