Take your Taco Tuesday to the next level by whipping up this delicious Taco Tater Tot Casserole!
The cool breezes and sweater-wearing weather of autumn have arrived. And you know what that means? Casserole season is here! As soon as temperatures start to drop, I love using my oven to its fullest potential, and this delicious taco Tater Tot casserole is the perfect way to ring in the new season. It’s cheesy, comforting, slightly spicy from the green chiles, and just absolutely mouthwatering. What more could you ask for? I love making this recipe whenever I am hosting a dinner, since it can feed up to eight people. Plus, if there’s any extra casserole left over, I can send my guests home with some lunch for the next day!
My favorite part about this recipe is that it’s loaded with veggies and protein. The ground beef provides the casserole with a hearty richness, while the black beans and corn give it a fresh and wholesome flavor. Pro tip: If you pre-bake the Tater Tots in the oven for five to ten minutes before adding them to the casserole, they’ll become extra crispy! Be sure to top off each bowl with a dollop of sour cream, chopped cilantro, and a dash of your favorite hot sauce.
What other proteins can I add instead of ground beef?
If ground beef isn’t your thing, you can totally swap it with either ground chicken, turkey, pork, or lamb. The preparation stays the same, so just swap the protein and proceed with the instructions accordingly. If you want to make it vegetarian, you can just take the meat out altogether or use a plant-based replacement. Other plant-based options include blitzed mushrooms or even a mixture of lentils and blitzed walnuts.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven set to 375°F for about 10 to 15 minutes until piping hot. You can also reheat it in the microwave for about 3 to 4 minutes, though bear in mind that the Tater Tots will not be as crisp.
Serving suggestions
While this taco Tater Tot casserole is delicious on its own, it’s even better when it’s served with a few side dishes. You can serve it with this Grilled Corn Salad With Fresh Herbs, and if you want another garnish, you can try making this delicious Ranchero Sauce to spice things up a bit. It would also be lovely with some Refried Beans and an Avocado Corn Salad.
Taco Tater Tot Casserole
Ingredients
- 1 pound ground beef
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 packet taco seasoning mix or 2 tablespoons homemade taco seasoning
- 1/4 cup water
- 1 can corn (15 ounces) drained
- 1 can black beans (15 ounces) drained and rinsed
- 1 can diced tomatoes with green chiles (14 1/2 ounces) drained
- 1/2 cup sour cream
- 1 1/2 cups shredded cheddar cheese divided
- 1 can red enchilada sauce (10 ounces)
- 1 32-ounce bag frozen Tater Tots
- Fresh cilantro chopped (for garnish)
- Preferred toppings such as sour cream, chopped lettuce, or diced tomato (optional)
Instructions
- Preheat the oven to 375°F. In a large skillet over medium heat, cook the ground beef with the diced onion and minced garlic until the beef is browned and the onion is soft. Drain any excess fat.
- Stir in the taco seasoning and water. Let simmer for about 5 minutes so the spices can blend well.
- Mix in the corn, black beans, and diced tomatoes. Cook for 3 minutes to combine flavors. Remove from heat and stir in sour cream and 1 cup of the shredded cheddar cheese.
- Lightly spray a 9×13-inch casserole dish with cooking spray. Spread the meat mixture evenly in the dish, then pour the enchilada sauce evenly on top. Arrange the frozen Tater Tots in a single layer on top.
- Bake in the preheated oven for 30 minutes until the casserole is bubbly and the Tater Tots are crispy. Sprinkle the remaining cheese over the Tater Tots and cook for about 10 more minutes until it is melted. Garnish with cilantro and other preferred toppings.
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