Easy Taco Tater Tot Casserole
This easy Taco Tater Tot Casserole is a cheesy ground beef dinner topped with crispy tater tots, perfect for busy weeknights.
Servings: 12
Calories: 265kcal
Equipment
Ingredients
- 1 lb lean ground beef or turkey
- 1 small onion diced
- 3 garlic cloves minced
- 1 pkt taco seasoning or 2 tablespoon homemade
- 16 oz frozen corn
- 4 oz diced green chiles
- 12 oz black beans drained and rinsed
- 2 cups shredded Mexican cheese blend divided
- 16 oz frozen tater tots
- 10.5 oz red enchilada sauce
Instructions
- Preheat oven to 375°F.
- In a large skillet over medium heat, cook ground beef, onion, and garlic until fully browned, breaking into crumbles. Drain excess grease.
- Stir in taco seasoning, corn, green chiles, and black beans. Cook until heated through.
- Transfer mixture to a large bowl and gently stir in 1 cup of shredded cheese and the frozen tater tots.
- Spread ⅓ of the enchilada sauce evenly over the bottom of a 9x13 baking dish.
- Spread the tater tot mixture evenly into the dish.
- Pour remaining enchilada sauce over the top.
- Bake for about 40 minutes. During the last 5 minutes, sprinkle remaining cheese on top and return to the oven until melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
- For extra crispy tater tots, broil for 2-3 minutes at the end of baking.
- Assemble up to 24 hours ahead, cover tightly, and refrigerate until ready to bake.
- This taco tater tot casserole freezes well before or after baking for up to 3 months.
- Garnish with sour cream, avocado, cilantro, or jalapeños for extra flavor.
Nutrition
Serving: 1cup | Calories: 265kcal | Carbohydrates: 29g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 602mg | Potassium: 480mg | Fiber: 5g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 10mg | Calcium: 239mg | Iron: 2mg
