Taco Hotdish Recipe

Preheat oven to 375°F (190°C) . Spray a 9x13 baking dish with nonstick spray and set aside.
Finely chop onion and pepper. Peel and mince garlic.
In a large skillet, cook ground beef over medium heat. Cook until beef pink is almost gone. If there is a lot of grease then drain some off, leaving about a tablespoon in the pan.
1 ½ pounds ground beef
Add taco seasoning, onions, peppers, and garlic. Continue cooking until the beef is no longer pink, and the vegetables are soft. Set aside.
1 tablespoon taco seasoning, 1 small onion, 1 small red bell pepper, 3 garlic cloves
In a medium saucepan, melt butter over medium heat. Add in flour and whisk for one minute.
6 tablespoons butter, 6 tablespoons flour
Add salt, mustard, and milk, and whisk until smooth. Whisk frequently while cooking over medium heat for 3-5 minutes, until the sauce begins to thicken.
½ teaspoon salt, ½ teaspoon dry mustard, 2 cups milk
Remove from heat and add cheddar cheese to the pan. Whisk until the cheese is melted then mix in one can of Rotel.
1 cup shredded cheddar cheese, 1 can original Rotel
Spoon beef into greased 9x13 pan and spread out to cover the bottom in an even layer. Pour the soup mixture evenly over the beef. Top with a layer of frozen tater tots.
1 bag (32 ounces) tater tots
Bake for 30-40 minutes, until casserole is heated through and the tater tots are browned.
Serve with desired toppings.
avocado and sliced jalapenos, to serve