Preheat oven to 400°F (200°C).

In a large skillet, brown the ground beef, onion, and garlic over medium-high heat until the beef is no longer pink. Drain off any excess fat.

Stir in the taco seasoning, water, enchilada sauce, corn, bell pepper, and black beans. Cook, stirring occasionally, until the mixture thickens, about 5 minutes.

Transfer the beef mixture to a 9x13 inch baking dish. Sprinkle 1.5 cups of the cheddar cheese over the meat mixture. Arrange the tater tots evenly over the cheese.

Bake for 30 minutes. While the casserole bakes, combine the salsa and the remaining 0.33 cup enchilada sauce in a small bowl.

Remove the casserole from the oven. Spread the salsa mixture evenly over the tater tots. Top with the remaining 1.5 cups of cheddar cheese.

Bake for an additional 10 minutes, or until the cheese is melted and bubbly and the tater tots are golden brown.

Let stand for a few minutes before serving. Serve with your favorite taco toppings like sour cream, guacamole, or shredded lettuce.