Tater Tot Taco Casserole is going to be your new favorite way to enjoy taco night!
This easy casserole has layers ground beef and veggies topped with Tater Tots & cheese.
Once this Taco Tater Tot Casserole is baked and bubbly we top with with our favorite taco toppings to make this a meal that the entire family loves!
There’s a good reason my kids have dubbed this the BEST Tater Tot Casserole!
This was so easy to make (yay for me) and a HUGE hit with the family… even with little Miss I-don’t-like-melted-cheese-lasagna-casseroles-or-spaghetti. (Double yay for me)!
In fact, she had two helpings!
This cheesy tater tot casserole is made with veggies (like peppers and corn) with a zesty beefy taco inspired sauce and it is super easy to make!
The whole thing is crowned with Tater Tots and baked until they’re golden and crispy on top… adding the sauce and cheese at the very end keeps them from getting soggy as they do with some casseroles!
TACO TATER TOT BAKE
1 lb ground beef
1 small onion
2 clove garlic
1 can(s) black olives (can size is up to you i love olives)
1 oz taco seasoning mix
16 oz frozen corn
12 oz green chilies (diced and drained)
16 oz mexican blend shredded cheese
16 oz frozen tater tots
10 1/2 oz enchilada sauce
1 Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray.
2 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.
3 In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
4 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.
5 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.