Mexican Tator Tot Casserole
A cheesy, hearty casserole that layers taco seasoned beef, beans, and corn under crispy golden tator tots - an easy dinner the whole family will ask for again.
Servings: 8
Cost: $26.87, $3.36 per Serving
Ingredients
- 2 pounds ground beef
- 1 onion diced
- 1 Tablespoon Minced Garlic
- 2 cans 10 ounces each red enchilada sauce
- 1 can 15 ounces black beans, drained and rinsed
- 2 cups frozen corn
- 1 can 4 ounces diced green chiles
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 32 oz frozen tator tots
- 3 cups Mexican cheese blend shredded
- Optional Toppings: Shredded lettuce diced tomatoes, sour cream, black olives, diced avocado, fresh cilantro, and sliced jalapeños.
Instructions
- Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, cook 2 pounds ground beef and 1 diced onion for 6–7 minutes until the beef is browned and the onion is softened.
- Add 1 tablespoon minced garlic and cook for 1 additional minute.
- Stir in 2 cans (10 ounces each) red enchilada sauce, 1 can (15 ounces) drained and rinsed black beans, 2 cups frozen corn, 1 can (4 ounces) diced green chiles, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon black pepper.
- Simmer the mixture for 5 minutes.
- Pour the beef mixture into the prepared baking dish.
- Arrange 32 ounces frozen tator tots in a single layer on top of the beef mixture.
- Bake uncovered for 35 minutes, or until the tator tots are crispy.
- Sprinkle 3 cups shredded Mexican cheese blend evenly over the top and bake for an additional 5–7 minutes until the cheese is melted and bubbly.
- Let the casserole stand for 5 minutes before serving.
- Top with shredded lettuce, diced tomatoes, sour cream, black olives, diced avocado, fresh cilantro, and sliced jalapeños if desired.
Video
Notes
Recipe Tips
- Drain Beans - Make sure to drain and rinse the beans to prevent the mixture from being too wet.
- Crispy Topping - For extra crispy tots, broil for the last 2-3 minutes of baking.
- Make Ahead - Assemble casserole, cover, and refrigerate up to 24 hours before baking.
- Feeding Fewer or More – To serve 4, use a 9×9-inch dish and cut all ingredients in half (bake for about the same time, just watch the tots closely). To feed a crowd, use a second 9×13 dish rather than one deep dish — it bakes more evenly.
- Meatless Tator Tot Casserole - Omit meat and add extra beans, peppers, and zucchini. Feel free to add in any type of vegetables.
- Breakfast Variations - Replace beef with chorizo and serve with fried eggs on top.
- Cheesy Ranch Version - Mix ranch seasoning into the beef mixture for a tangy kick.
- Southwest Style - Use pepper jack cheese, jalapenos, cayenne, or hot sauce for a spicier casserole.
Nutrition
Calories: 760kcal | Carbohydrates: 60g | Protein: 39g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1579mg | Potassium: 1007mg | Fiber: 10g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 15mg | Calcium: 553mg | Iron: 5mg
