Taco Tater Tot Bake Recipe

This taco tater tot bake combines tater tots into a Mexican style casserole that makes a delicious meal for any night of the week. During the winter months casserole dishes are among my favorite things to make for dinner. This specific casserole consists of ingredients such as taco meat, green chilies, corn, black beans, and Mexican cheese. The casserole also gets a lot of its flavor from enchilada sauce. If you would prefer you can add additional toppings to this recipe, some good options might be salsa and sour cream. This taco tater tot bake is extremely easy to prepare if you are short on time. Enjoy. Adapted from Cullys Kitchen.

1lb ground beef
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce

Cooking Instructions:

Step 1: Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
Step 2: In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.

Step 3: Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
Step 4: Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.
(Makes 6 Servings)



64 Responses to “Taco Tater Tot Bake Recipe”

  1. Barb — April 12, 2013 @ 2:31 pm

    Hey – I made this for supper last night – just like the recipe is written, except I didn’t add the garlic. It’s delicious and I’m sure I will make it again. But NEXT TIME, I will have Fritos “Scoops” on hand also – I’m having it again for lunch today and I added the Fritos – ahhh, the icing on the cake!! 😉

  2. Melissa — April 14, 2013 @ 9:09 am

    When I normally make casseroles in a 9×13 pan, I typically use 2 lbs of hamburger and I always use at least 28 oz of tator tots so my question is, if I double the recipe will it fit ok in a 9×13 pan? I would rather have more servings to get us through the week with leftovers.

  3. Jennifer — April 14, 2013 @ 5:55 pm

    Made this tonight & it was easy & delicious!! Substituted taco sauce for the enchilada sauce (which we don’t care for) & it added great flavor. Will def be keeping this recipe & making it again!!

  4. Deb — April 15, 2013 @ 1:30 pm

    I made this for dinner tonight. It smells awesome, as it bakes. Funny story, though. I didn’t have enchilada sauce in my pantry, so I googled “easy enchilada sauce” and found a Ten Minute Enchilada Sauce recipe on All Recipes. I had everything on hand for that recipe (great recipe, btw), except for self rising flour! I thought, “oh boy, do I really have to drive 12 miles, round trip, to get self rising flour?” So, I googled homemade self rising flour! Low and behold, the recipe is 3/4 cup of all purpose flour, 1/4 tsp salt, and 1 tsp baking powder! Kinda fun as I was not pressed for time! I can’t wait until it’s done! 🙂

  5. Heather — April 19, 2013 @ 4:50 pm

    I used turkey meat & salsa verde in place if enchilada sauce. Very good!

  6. Ashley — July 29, 2013 @ 6:42 pm

    Made this tonight and it was fantastic!
    We left out the chilies and olives (my husband doesn’t like them) but it was still great.
    Plenty left over for later this week. 🙂

  7. Karen — October 13, 2013 @ 2:09 pm

    I used green enchilada sauce and didn’t have the Mexican blend cheese so used half cheddar and half Monterey jack. My husband and I both loved it and the leftovers were just as delicious, if not better.

  8. alyson — November 5, 2013 @ 5:11 am

    I too like extra crispy tater tots how long do I cook them in the oven before I prepare them in the dish??

  9. Susana — June 28, 2014 @ 7:57 pm

    If that tastes as good as it looks, WOW! The taster tot idea sounds interestingly unusually but I’m going to try it the weekend of the 11th so I’ll have others to help me eat it.

  10. Caroline Powell — January 6, 2015 @ 7:42 pm

    We have a large family so I tripled the recipe. I fed 10 people, with 6 having seconds and still have leftovers for about two more meals! Everyone thought it was great. We added shredded lettuce on top and a spoon of sour cream, (I’m not a spice fan so I needed it to cool it down). Overall, very good recipe!

  11. Nancy — August 27, 2015 @ 5:35 pm

    perfect meal! I used turkey and topped it with fresh tomatoes, lettuce and salsa. Delicious and easy!

  12. Leslie — May 19, 2016 @ 8:54 am

    I make this a lot and it is wonderful!

  13. Christine Titus — May 24, 2016 @ 8:03 am

    This is not only easy, but really delicious! Kids and hubby loved it. It’s a wonderful quick weeknight meal.

  14. Della Powers — August 18, 2016 @ 12:53 pm

    i would love to copy your recipes they look so good.

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