Cheesy Mexican Taco Tater Tot Casserole
This Mexican Taco Tater Tot Casserole is a Tex-Mex dinner recipe made with seasoned ground beef, beans, enchilada sauce, and crispy tater tots, all topped with melted cheese and fresh toppings. It’s an easy, comforting dinner the whole family will enjoy.
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This baked casserole uses basic pantry items and frozen tater tots, which makes it perfect for busy weeknights. It also works great for potlucks or family gatherings.
If you love this kind of recipe, save my Mexican Lasagna Tortilla Casserole and Quesabirria Mexican Tacos
How to Make Mexican Taco Taco Tater Tot Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 375°F.
2. Chop the onion and tomato.
3. In a large skillet, cook the ground beef and onion, breaking the meat up as it cooks, until no longer pink. Add the minced garlic and cook for 1–2 more minutes.
4. Drain any grease. Stir in the corn, black beans, enchilada sauce, Rotel, and taco seasoning. Simmer on low for 5 minutes.
5. Pour the mixture into a greased 9×13 inch casserole dish and spread evenly. Top with a single layer of tater tots. Bake for 35 minutes.
6. Remove from the oven, sprinkle with cheese, and bake for another 8–10 minutes until the cheese is melted.
7. Top with diced tomatoes, black olives, and green onions before serving.
Serve and Enjoy!
Important Recipe Notes
- You can use ground turkey or chicken instead of beef if you prefer.
- Drain the beef well so the casserole doesn’t turn out greasy.
- Let the casserole rest for 5–10 minutes before serving so it holds together better.
- Add or skip toppings like olives, tomatoes, or green onions based on your family’s taste.
- This dish reheats well and is great for leftovers the next day.
Mexican Taco Tater Tot Casserole
Ingredients
- 1 lb ground beef
- 1 small onion diced
- 1 tbsp minced garlic
- 15.25 oz (1 can) corn, drained
- 15 oz (1 can) black beans, drained and rinsed
- 10 oz (1 can) enchilada sauce
- 10 oz (1 can) Rotel
- 1 oz packet taco seasoning
- 32 oz bag tater tots
- 2 cups Colby Jack cheese shredded
- 1 Roma tomato diced
- ¼ cup sliced black olives
- 2 green onions diced
Instructions
- Preheat the oven to 375°F.
- Chop the onion and tomato.
- In a large skillet, cook the ground beef and onion, breaking the meat up as it cooks, until no longer pink. Add the minced garlic and cook for 1–2 more minutes.
- Drain any grease. Stir in the corn, black beans, enchilada sauce, Rotel, and taco seasoning. Simmer on low for 5 minutes.
- Pour the mixture into a greased 9×13 inch casserole dish and spread evenly. Top with a single layer of tater tots.
- Bake for 35 minutes.
- Remove from the oven, sprinkle with cheese, and bake for another 8–10 minutes until the cheese is melted.
- Top with diced tomatoes, black olives, and green onions before serving.
