My mom used to make this on hectic days, and it would vanish in no time.

In a skillet, cook the ground beef over medium heat until browned. Drain the fat.

Stir in the taco seasoning and water. Let it simmer for a few minutes until the sauce has thickened.

In your slow cooker, layer the cooked ground beef mixture, then sprinkle on the black beans, corn, and diced tomatoes.

Mix together the shredded cheddar and Monterey Jack cheeses. Sprinkle half of this cheese mixture over the ingredients in the slow cooker.

Place the tater tots in a single layer on top of the cheese.

Cover and cook on low for 4 hours or on high for 2 hours.

About 15 minutes before serving, sprinkle the remaining cheese over the tater tots. Cover and let it cook until the cheese is melted.