This Mexican Tater Tot Casserole recipe that is filled with a pound of ground beef, plenty of seasoning, lots of melty cheese, and crispy tater tots to finish this hot dish.
Taco Tuesday is a favorite night in our house, but you can mix up your Mexican food choice with this Mexican Tater Tot Casserole recipe that is filled with a pound of ground beef, plenty of seasoning, lots of melty cheese, and crispy tater tots to finish this hot dish.
The whole family will enjoy this easy dinner recipe. It is made with simple ingredients, can feed a crowd, and is perfect for those busy weeknights.
Even your picky eaters will enjoy this classic tater tot casserole during family dinners and is a wonderfully hearty meal of comfort food to warm up to on the cold Fall and Winter nights ahead.
Recipe Ingredients:
- Oil: you will need to have olive oil
- Onion: chopped yellow onion is what we like to use for this taco casserole
- Meat: we prefer to use ground beef that is either 85/15 or 90/10 for lean ground beef
- Seasoning: pick your favorite taco seasoning for this easy casserole dish
- Add-ins: make sure to have diced green chilies, black beans, and frozen corn
- Sauce: use red enchilada sauce, sour cream, and salsa for parts of this easy casserole recipe
- Cheese: Mexican cheese blend is a great addition to this taco tater tot casserole recipe, but you could use cheddar cheese as well
- Tots: use a pack of frozen tater tots as the best crispy topping for this recipe
How To Make Mexican Tater Tot Casserole:
- Prep. Preheat the oven to 415°F and grease a 9X13-inch baking dish liberally with non-stick cooking spray.
- Saute. Heat the olive oil over medium-high heat in a large saucepan. Add the onion and saute until translucent.
- Brown the beef. Add the beef and cook, crumbling with a wooden spoon as you go, until nicely caramelized. Stir in the taco seasoning.
- Bulk it up. Turn the heat to medium-low. Stir in the green chilis, black beans, corn, and half of the enchilada sauce. Cook for 2 minutes.
- Make it cheesy. Stir in the sour cream and 1 cup of Mexican blend cheese. Turn off the heat and keep stirring until the cheese has melted. Turn off the heat.
- Assemble. Spread the contents of the saucepan into the prepared baking dish and arrange the tater tots in an even layer over the top. Whisk together the salsa and the remaining enchilada sauce and spread it over the tater tots.
- Bake. Bake for 30 minutes or until the tater tots are a little crispy.
- Final touches. Sprinkle the remaining cheese evenly over the casserole and bake for an additional 10 minutes or until the cheese has melted and is nice and golden brown.
Expert tips:
Favorite taco toppings:
- Green chiles
- Sour cream
- Green onions
- Refried beans
- Sliced lime
- Guacamole
- Pico de Gallo
- Taco sauce
What to serve with tater tot casserole:
- Mexican rice
- Chips and salsa
- Guacamole
- Queso
- Mexican street corn
Storage Instructions:
Fridge: Make this dish in your favorite casserole dish with a top, then put the top on once the casserole has cooled down to room temperature, and place it in the fridge for up to 4 days.
More casserole recipes:
- Ritz Cracker Chicken Casserole Recipe
- Cheesy Beef Enchilada Casserole
- Chicken Zucchini Casserole
- Slow Cooker Loaded Chicken and Potato Casserole
Serves: 6 servings
Mexican Tater Tot Casserole
This Mexican Tater Tot Casserole recipe that is filled with a pound of ground beef, plenty of seasoning, lots of melty cheese, and crispy tater tots to finish this hot dish.
Ingredients
- 1 ½ Tablespoons olive oil
- 1 yellow onion chopped
- 1 pound ground beef
- 1 ounce packet taco seasoning
- 4 ounces diced green chilies
- 15 ounces black beans (1 can)
- 1 cup frozen corn
- 10 ounces enchilada sauce (1 can) divided
- ½ cup sour cream
- 2 ½ cups Mexican blend cheese
- 28 ounces frozen tater tots (1 bag)
- 1 cup salsa
Instructions
- Prep. Preheat the oven to 415°F and grease a 9X13-inch baking dish liberally with non-stick cooking spray.
- Saute. Heat the olive oil over medium-high heat in a large saucepan. Add the onion and saute until translucent.
- Brown the beef. Add the beef and cook, crumbling with a wooden spoon as you go, until nicely caramelized. Stir in the taco seasoning.
- Bulk it up. Turn the heat to medium-low. Stir in the green chilis, black beans, corn, and half of the enchilada sauce. Cook for 2 minutes.
- Make it cheesy. Stir in the sour cream and 1 cup of Mexican blend cheese. Turn off the heat and keep stirring until the cheese has melted. Turn off the heat.
- Assemble. Spread the contents of the saucepan into the prepared baking dish and arrange the tater tots in an even layer over the top. Whisk together the salsa and the remaining enchilada sauce and spread it over the tater tots.
- Bake. Bake for 30 minutes or until the tater tots are a little crispy.
- Final touches. Sprinkle the remaining cheese evenly over the casserole and bake for an additional 10 minutes or until the cheese has melted and is nice and golden brown.
Notes
Once the casserole has cooled down to room temperature, and place it in the fridge for up to 4 days.
Nutrition
Calories: 723 kcal · Carbohydrates: 72 g · Protein: 40 g · Fat: 33 g · Saturated Fat: 12 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 12 g · Trans Fat: 0.3 g · Cholesterol: 87 mg · Sodium: 2095 mg · Potassium: 1179 mg · Fiber: 13 g · Sugar: 8 g · Vitamin A: 1392 IU · Vitamin C: 18 mg · Calcium: 624 mg · Iron: 5 mg
Recipe Details
