I’ll admit that I didn’t come up with this one on my own. I was
obsessing over browsing Pinterest and saw this and just thought, “Why haven’t I ever thought of that?!” What a brilliant idea to use tater tots in a casserole! And topping it with tacos? YUM! That’s just putting two of my favorite things together. Not going to lie, I might have 3 bags of mini tater tots in my freezer right now. For 2 adults… Yeah, my kids are weird and don’t eat them, but that’s a story for another day.
When you look at the key ingredients, it certainly looks like an Old El Paso ad, doesn’t it? It’s no surprise that this recipe originated from Old El Paso.
You start by making taco meat using a taco seasoning packet and a couple extra additions. Once it’s cooked, add in a whole cup of shredded cheese. How could it not be good when there’s cheese baked right in?
Next is a layer of frozen tater tots and enchilada sauce. Oh – enchilada sauce… I may not be able to have tacos without you again.
The casserole is baked until heated through. In the last few minutes, cheese is sprinkled on top and cooked until melted. Then it’s ready to eat! Feeds 8-10.
I was surprised to see that the tater tots add a texture like rice to the dish. I prefer to avoid rice, so what a brilliant idea to use tater tots instead of rice. It was great! What other times can I substitute tater tots for rice? Hmmm… ideas formulating… possibilities are endless…
What recipes do you want to add tater tots to? Let me know in the comments below!
Taco Tater Tot Casserole Recipe
- 1 pound Ground Beef
- 1 Small Onion, finely diced
- 1 clove Garlic, minced
- 1 can (4oz) Diced Green Chiles
- 1 packet Taco Seasoning Mix
- 1 can (15oz) Black Beans, rinsed and drained
- 1 can (14.5oz) Corn
- 2 Cups Shredded Mexican Blend Cheese, divided
- 28 oz Mini Tater Tots
- 1 can (10oz) Red Enchilada Sauce
- Optional toppings: Olives, Cilantro, Sour Cream, Salsa, Tomatoes
Preheat oven to 375 degrees F and grease a 9x13 backing dish.
In a large skillet, cook the ground beef and onion until beef is browned. Add the garlic and cook for an additional 1 minute. Drain.
Mix the green chiles, taco seasoning mix, black beans, corn, and 1 cup shredded Mexican blend cheese. Transfer to prepared 9x13 baking pan. Spread into an even layer.
Layer the mini tater tots evenly on the top of the taco mixture. Pour the enchilada sauce evenly over the tater tots. Bake uncovered for 30-40 minutes, or until mini tater tots are crispy.
Sprinkle the remaining 1 cup of shredded Mexican blend cheese on top and continue to back for 2-3 minutes, or until cheese has melted.
Allow to cool before serving. Top with optional toppings as desired.
Recipe adapted from Old El Paso.
P.S. No time to make this now? Pin it for reference later!