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Tater Tot Taco Casserole

Classic comfort food… with a taco night twist.

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A lot of people grew up on Tater Tot Casserole (which you might be accustomed to calling Hotdish), but I am not one of them. I’m late to the party. In fact, the first time I tried it was working here at 12 Tomatoes and it turns out to be an easy thing to fall in love with. But you don’t always have to go with the classic version — you can also do Tater Tot Casserole with a little twist, like maybe a taco twist. That’s just what we’ve done here and it’s a great way to bring comfort food to taco night.

The basic Tater Tot Casserole is ground beef cooked up, layered with some peas and carrots or maybe green beans and then topped with Tater Tots and baked. This one follows the same basic idea, except we’re switching up the veggies for ones that are more “taco friendly” and adding in some zesty taco seasoning. Oh, and enchilada sauce. And you get to top it with your favorite taco toppings, what a delight.

If you want crispier tots, you can start by pre-baking the tots for ten minutes before you start to assemble the casserole. It tastes delicious either way, so this optional step is all about preference.

Then you just brown up some ground beef with some onion, garlic, and taco seasoning before you mix in some black beans, corn, green onion, and green chilies. It’s zesty already! But then you also stir in some enchilada sauce and a generous portion of shredded cheese before you transfer it to a baking dish.

The tots go on top and you want to bake it for about forty minutes before you top it with some cheese and return it to the oven long enough to get melty.

From there, you can top it with whatever you like — sour cream, pico de gallo… maybe some sliced olives and green onion. You can’t really go wrong with taco toppings, even when they’re on a casserole!

Yield(s): Serves 8

5m prep time

55m cook time

5.0
Rated 5.0 out of 5
Rated by 9 reviewers

Allergens: Milk

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Ingredients
  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons (or 1 packet) taco seasoning
  • 1 (15 oz) can corn kernels, drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup green onions, sliced
  • 1 (7 oz) can diced green chilies
  • 1 (19 oz) can enchilada sauce
  • 3 cups shredded Mexican blend cheese
  • 1 (32 oz) package frozen tater tots
For serving:
  • Sour cream
  • Sliced black olives
  • Sliced green onion
  • Chopped tomatoes
Preparation
  1. Preheat oven to 375°F and grease a 9x13-inch baking dish with nonstick spray. Set aside.
  2. If desired, bake the tater tots for 10 minutes while you work on the filling for crispier tots.
  3. In a large skillet over medium-high heat, cook the ground beef until barely pink, about 3 minutes. Add the onion and garlic and continue cooking until onion has softened and beef is cooked through, about 5 more minutes.
  4. Drain fat, if needed, then stir in the taco seasoning, corn, black beans, green onion, and green chilies.
  5. Stir in enchilada sauce and 2 cups of the cheese blend. Transfer mixture to prepared baking dish.
  6. Top with tater tots, then bake, uncovered, for 40 minutes. Top with remaining cheese, then return to oven until melted and bubbly, about 5 minutes more.
  7. Let rest 5 minutes, then top with your favorite toppings and serve. Enjoy!

Recipe adapted from The Girl Who Ate Everything.