Taco Tater Tot Casserole
This Taco Tater Tot Casserole combines seasoned ground beef, black beans, corn, enchilada sauce, melty cheese, and crispy tater tots in one easy family dinner. It's a hearty casserole that's perfect for busy weeknights and always a hit with kids and adults alike.
Ingredients
- 1 lb Ground Beef
- 3 tablespoon Taco Seasoning
- 1 Onion Diced
- 2 Cloves Garlic
- 1½ cups Enchilada Sauce
- ½ cup Sour Cream
- 1 cup Frozen Corn
- 1 cup Black Beans Drained
- 3 cups Mexican Blend Cheese Divided / Shredded
- 16 oz Tater Tots
Instructions
- Preheat the Oven: Preheat your oven to 350°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
- Cook the Filling: Heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is softened, breaking the meat into crumbles as it cooks. Drain any excess grease, then stir in the taco seasoning, enchilada sauce, frozen corn, and black beans. 1 lb Ground Beef 1 Onion 2 Cloves Garlic 3 tbsp Taco Seasoning 1½ cups Enchilada Sauce 1 cup Frozen Corn 1 cup Black Beans
- Assemble the Casserole: Reduce the heat and let the beef mixture simmer for about 5 minutes to allow the flavors to combine. Remove the skillet from the heat and stir in the sour cream until smooth and creamy. Pour the mixture evenly into the prepared baking dish. ½ cup Sour Cream
- Add the Cheese and Tater Tots: Sprinkle 2 cups of shredded cheese evenly over the beef mixture. Arrange the frozen tater tots in a single layer on top, covering the entire casserole. 3 cups Mexican Blend Cheese, 16 oz Tater Tots
- Bake Until Golden: Bake for 30 minutes. Remove the casserole from the oven, sprinkle the remaining cup of cheese over the tater tots, and return it to the oven for 10 to 15 minutes, or until the cheese is melted and the tater tots are crispy and golden brown. Let the casserole rest for 5 minutes before serving with your favorite taco toppings like sour cream, green onions, salsa, or diced avocado.
Video
Notes
- Arrange the tater tots in a single layer. This helps them cook evenly and become perfectly crispy instead of steaming underneath.
- Shred your own cheese. Freshly shredded cheese melts more smoothly and creates a creamier, gooier topping than pre-shredded cheese.
- Let the casserole rest before serving. Allow it to sit for 5-10 minutes after baking so the filling can set, making it easier to slice and serve.
- Simmer the filling before baking. Let the beef mixture simmer for about 5 minutes so the taco seasoning and enchilada sauce have time to blend for a richer, more developed flavor.
Storage
Refrigeration: Allow the casserole to cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: Wrap the cooled casserole tightly with plastic wrap and aluminum foil, or transfer it to a freezer-safe container. Freeze for up to 3 months. Reheating: If frozen, thaw the casserole overnight in the refrigerator before reheating. Cover with foil and bake at 350°F until heated through, about 20-30 minutes. Individual portions can also be reheated in the microwave for a quick and easy meal.Nutrition
Calories: 629kcalCarbohydrates: 44gProtein: 34gFat: 37gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 100mgSodium: 1456mgPotassium: 690mgFiber: 7gSugar: 6gVitamin A: 971IUVitamin C: 11mgCalcium: 702mgIron: 3mg
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