Mexican Tater Tot Casserole Recipe
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.Step-by-step photos can be seen below the recipe card.
Servings: 8 people
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
Garnishes:
- ¼ cup chopped fresh cilantro leaves, tomatoes, scallions, cheese, avocados, black olives, sour cream, lettuce
Instructions
- Heat oven to 425°F and spray a 9x13-inch casserole dish with nonstick spray. Line a large, rimmed baking sheet with foil and set the casserole dish in the middle of the baking sheet.
- Place beef in a large skillet set oven medium heat. Cook until brown throughout, about 6-8 minutes, breaking apart the meat while it cooks. Drain into a colander; set aside.2 lbs. 90% lean ground beef
- Add 1 tablespoon oil and onions to the skillet and set over medium heat. Cook the onions about 5 minutes, stirring often, or until translucent and tender.1 medium yellow onion, 1 tbsp canola or vegetable oil
- Add garlic, chili powder, cumin, coriander, and oregano and cook, while stirring, for an additional 1 minute.3 garlic cloves, 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp dried oregano
- Add browned beef, 1 can (drained) Rotel tomatoes, corn, vinegar, brown sugar, and juice of 1 lime. Season to taste with kosher salt and black pepper; stir well.1 tbsp cider vinegar, 1 tsp brown sugar, 1 can corn, juice of 1 lime
- Stir and cook about 5-10 minutes or until juices reduce and mixture thickens.
- In a medium bowl, combine refried beans, 1 can drained Rotel tomatoes, hot sauce, and ¼ cup cilantro; set aside.16 oz. can refried beans, 2 10-oz. cans original Rotel-style tomatoes, ½ cup minced fresh cilantro leaves, 1 tsp hot sauce
- Spread the bean/tomato mixture evenly into the prepared baking dish, and sprinkle 2 cups cheese over the top.2 cups Colby Jack shredded cheese, 2 cups Mexican-style blend shredded cheese
- Spread the beef mixture evenly over the bean mixture and top with the remaining cheese.
- Cover the cheese layer with a single layer of tater tots and press down gently.32 oz. package frozen tater tots
- Place the casserole dish (set inside the rimmed baking sheet) on the middle rack of the oven and bake at 425°F for 30-40 minutes or until bubbly and the tater tots are dark golden brown.
- Transfer dish to a cooling rack and cool 5-10 minutes before serving.
- Garnish with your favorite toppings. Enjoy!¼ cup chopped fresh cilantro leaves, tomatoes, scallions, cheese, avocados, black olives, sour cream, lettuce
Video
Nutrition
Calories: 708kcal | Carbohydrates: 45g | Protein: 43g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 130mg | Sodium: 1399mg | Potassium: 997mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1328IU | Vitamin C: 17mg | Calcium: 477mg | Iron: 6mg