Mexican Tater Tot Casserole Recipe

Name: Mexican Tater Tot Casserole Recipe
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 16 oz. can refried beans; 2 10-oz. cans original Rotel-style tomatoes ( divided; drained); ½ cup minced fresh cilantro leaves (divided); 2 lbs. 90% lean ground beef; 1 tsp hot sauce; 1 tbsp canola or vegetable oil; 1 medium yellow onion (minced); 2 cups Colby Jack shredded cheese; 2 cups Mexican-style blend shredded cheese; 3 garlic cloves (minced); 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp dried oregano; 1 tbsp cider vinegar; 1 tsp brown sugar; 1 can corn (drained or 1 cup frozen corn); 32 oz. package frozen tater tots; juice of 1 lime; ¼ cup chopped fresh cilantro leaves, tomatoes, scallions, cheese, avocados, black olives, sour cream, lettuce

By Becky Hardin

Updated Sep 24, 2025

4.51

Read 9 Reviews

Prep 10

Cook 1 5

Servings 8 people

By Becky Hardin

Updated Sep 24, 2025

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Spicy, hearty, and so tasty—this Mexican Tater Tot Casserole is one of my go-to comfort meals! It’s everything I love about tacos, but even better, all layered together in one irresistible dish and finished off with a blanket of crispy, golden tater tots.

Mexican tater tot casserole with sour cream, tomatoes, and olives.

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5-Star Review

“This was fantastic! My family asked to make it a regular dish. I also love that it can be made ahead and frozen.” – Deta

Easy Mexican Tater Tot Casserole Recipe

When I’m looking for a hearty one-pot meal but craving something a little different, I whip up this Mexican-inspired Tater Tot recipe. It’s an addictive mix between tacos and a casserole.

I created this hearty Mexican-inspired casserole as a lovely twist on the classic tater tot casserole, using a mixture of taco meat, beans, corn, and cheese, topped with tater tots and enchilada sauce. With layers of textures and flavors, I could devour it all in one sitting!

How To Make This Mexican Tater Tot Casserole Step By Step

Get the oven going and prepare the pans: Heat the oven to 425°F and spray a 9×13-inch casserole dish with nonstick spray. Line a large, rimmed baking sheet with foil.

Prepare the beef: Place 2 lbs. of ground beef in a large skillet set on medium heat and cook until brown throughout, about 6-8 minutes. Break apart the meat while it cooks and then drain in a colander; set aside.

Add onions and 1 tbsp of oil to the skillet and set over medium heat. Cook until the onion is translucent and tender. Add 3 garlic cloves, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp ground coriander, and ½ tsp dried oregano and stir.

Add beef and corn to the pot with onions and seasonings.

Add the browned beef, 2nd can of Rotel tomatoes, 1 tbsp cider vinegar, 1 tsp brown sugar, 1 can corn, and the juice of 1 lime. Season with kosher salt and black pepper to taste, and then stir until the juice reduces and the mixture thickens.

Prepare the beans: In a medium bowl, combine 1 can of refried beans, 1 can of Rotel tomatoes, 1 tsp hot sauce, and ¼ cup cilantro; set aside.

Layered tater tot casserole with tater tots on tops ready for the oven.

Prepare the casserole and bake: Transfer the bean mixture to the baking dish and cover with 2 cups of cheese. Then layer with the beef mixture and add the remaining 2 cups of cheese. Cover with 1 package of frozen tater tots and place in the rimmed baking sheet.

Bake the casserole for 30-40 minutes or until it begins to bubble and the tater tots are dark golden brown.

Transfer the casserole dish to a cooling rack for 5-10 minutes before serving.

Mexican tater tot casserole in a casserole dish and on a plate.

Serve: Garnish with your favorite toppings, serve, and enjoy.

How to Store

Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat in the oven.

You can either prepare this casserole ahead of time and freeze it to eat later, or just freeze any leftovers if you don’t plan to eat them in the next few days.

Let the casserole cool, either at room temperature (don’t leave it sitting out more than an hour to cool) or place it in the fridge overnight. Cover the casserole tightly, or transfer it to another freezer-safe container with a tight-fitting lid. Place it in the freezer and it will keep up to 3 months.

Mexican tater tot casserole on a plate garnished with sour cream, tomatoes, and olives.

Serving Suggestions

I find this casserole is super filling, but I do like to start my meal with a kale salad and often prepare some veggies on the side, like our easy air fryer broccoli or grilled asparagus.

more mexican recipes we love

Taco Pie

Easy Mexican Rice Recipe

Mexican Stuffed Peppers

Mexican Street Corn Pasta Salad

Filed under: Beef, Casserole Recipes, Dinner Recipes, Freezer Meals, Kid-Friendly Recipes, Mexican

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.