Preheat oven to 350 degrees F. Brown ground beef, garlic and diced onion (or onion powder) in skillet. Drain all grease from meat mixture. Season with salt, pepper and 1/4 of the sazon seasoning package. Stir in 2 tsp. of chili garlic sauce and set aside.
In large bowl mix both cans of soup with the milk and whisk until lumps are minimum. Set aside. Cut up Velveeta cheese into either strips or chunks. Combine both shredded cheeses together in a bowl or container.
Grease bottom and sides of large casserole dish with olive oil cooking oil spray. Cover the bottom of the casserole dish with 1/4 of the meat mixture. Top with 1/4 of the soup mixture. Cover with strips of Velveeta cheese leaving enough for additional layers. Cover with tater tots and top with 1/4 of the shredded cheese mixture. Sprinkle sazon seasoning lightly on top. Add salt & pepper to taste. Repeat in layers. Leave enough soup mixture to pour small amount over the top of the last layer of tater tots to keep them from drying out. Cover the last layer of tater tots with all remaining shredded cheese, salt, pepper and sazon seasoning.
Bake in preheated oven for 30 to 40 minutes until cheese on top is golden brown. Soup should be bubbly, but not runny. Remove and serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.