0 from 6 votes
Taco Tater Tot Casserole
Taco Tater Tot Casserole is a festive update on the original with south of the (Minnesota) border flavors, including taco seasoning, jalapenos, and salsa con queso!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 6 people
Calories: 209 kcal
Course:
Main Course
Cuisine:
Mexican-American Fusion
Ingredients
- 1 pound ground beef
- 1 small-to-medium-sized onion diced
- ½ green bell pepper
- ⅔ cup beef stock
- 1 1 ounce packet taco seasoning
- 1 teaspoon chipotle chili pepper
- 1 15.5 ounce can corn drained
- 1 15.5 ounce can pinto or black beans
- 1 4 ounce can jalapeños diced
- 1 15 ounce jar salsa con queso (I used Tostitos)
- 1 28 ounce bag tater tots (extra crispy)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Seriously, don’t skip this step; no one likes soggy tots.
- Heat a large skillet to medium-high heat. Add the ground beef to the skillet, using a spatula to break the meat apart. Cook, stirring frequently, until the meat is completely browned, which will take 6 to 8minutes. Remove the skillet from heat and drain off any excess grease.
- Return the skillet to the stovetop. Add diced onion and green bell pepper, taco seasoning mix, chipotle chili powder, and beef stock.
- Simmer for 5 minutes, uncovered, or until the excess liquid has been absorbed. Remove from heat and add corn, jalapenos, (pinto or black) beans, and salsa con queso. Stir until well combined.
- Spray a 7x11 inch baking dish with cooking spray; you don’t want this deliciousness sticking to the dish instead of the inside of your belly.
- Pour the contents of the skillet into the greased baking dish and gently pat down into an even layer. Arrange the tater tots in a single layer on top.
- Bake, uncovered, on center rack for about 40 minutes, or until the tater tots are golden brown and crispy. Crank the heat up to 450 during the last 3-5 minutes to finish crisping up the tots.
- My recommendation is to put a baking sheet under the pan, in case of boil over (as you can see, mine did).
- Remove from oven and let cool for at least 5 minutes before eating, or you’ll burn your face hole, don’t ‘cha know?
- I like to eat my Tex-Mex Tater Tot Hot Dish with all the fixings. Thinly sliced black olives, green onion, and jalapeno, as well as sour cream or crema and maybe even some salsa or hot sauce if I’m feeling particularly zesty.
Cup of Yum
Notes
- *Nutrition information is approximate and was calculated using an online nutrition calculator.
- After cooking the ground beef, strain off any excess grease to avoid a greasy casserole. I like to run cooked ground beef through a fine mesh strainer, followed by a rest on a bed of paper towels.
- Increase your heat towards the very end of cooking time to blast those tater tots with a last-minute high dose of heat designed to crisp 'em up.
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
3g
(1%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
122mg
(5%)
Potassium
300mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
56IU
(1%)
Vitamin C
10mg
(11%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 209
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 122mg | 5% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 56IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.