Our Mexican tater tot casserole is a mixture of all the delicious components of your favorite beef tacos, topped with enchilada sauce, and tater tots. It’s delicious, hearty, and perfect for busy, hungry families! It’s easy to put together and total comfort in one dish. It’s sure to become one of your favorite new casseroles.♥
If your family loves tater tots as much as mine, I hope you’ll try my tater tot breakfast casserole, cowboy casserole, chile rellano casserole, and chicken tater tot casserole next!
Mexican Tater Tot Casserole Ingredients
- Ground Beef: I use 80/20. You can use lower-fat beef, ground turkey, or chicken.
- Onion: Use either yellow or white onion.
- Taco Seasoning Mix: I use mild to keep the heat level kid friendly.
- Green Chiles: These come in a can. I add the liquid from the can as well.
- Black Beans: You can use black or pinto beans. Be sure to drain them and rinse them as well.
- Corn: The corn adds great texture and a mild sweetness to the casserole.
- Red Enchilada Sauce: You can use canned sauce or for even more delicious results, make your own! Check out my easy, 5-minute enchilada sauce recipe.
- Cheddar: I like the flavor of sharp cheddar.
- Jack Cheese: You can use plain Monterey Jack cheese or Pepper Jack.
- Tater Tots: You can add them straight from the freezer to the baking dish.
Optional Toppings
- Cilantro: If you’re one of those people who hate cilantro, simply omit it.
- Tomatoes: I like to remove most of the seeds before adding them to the casserole.
- Black Olives: Sliced and drained.
- Sour Cream: I like to use the sour cream that comes in the squeeze containers.
- Avocado: Slice fresh avocado or grab some frozen guacamole and serve thawed.
Serving Recommendations
This is delicious and served with Mexican rice, charro beans, Mexican corn salad, or some delicious sopes.
Try my nonalcoholic margarita cake and pineapple margaritas to top things off!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This casserole will 3-4 days in the fridge.
- To reheat, you can throw your leftovers in the oven to get a little bit of crispiness back into your tater tots!
- Can You Freeze This? Â Yes, this can be frozen but there will be some textural changes. It will last in the freezer for up to six months.
- When you need it, thaw it in the fridge overnight. Sometimes I like to freeze individual pieces so that we can grab them one at a time, as desired. The smaller pieces can be reheated in the oven or microwave.
- Make-Ahead Tips: You can make it the day before, and just store it in the fridge until you need to bake it.
- Food Safety: If you’d like more info on food safety check out this link.
How to Make Mexican Tater Tot Casserole
- Add the ground beef and onions to the skillet
- Brown the ground beef until there is no longer any pink
- Stir in taco seasoning, green chilies, black beans, corn, and enchilada sauce
- Simmer.
- Add the cheese.
- Spread the meat mixture on the baking dish and layer tater tots on top.
- Bake then add cheese on top.
- Serve.
***See the full instructions below.
More Mexican-Inspired Recipes
- Cheesy Chicken Enchiladas
- Dorito Casserole
- Taco MeatÂ
- Shredded Beef Enchiladas
- Green Chicken Enchilada Casserole
- Mexican Casserole Recipe
- Chicken Enchilada Stuffed Zucchini Boats
- Hamburger Hashbrown Casserole
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Mexican Tater Tot Casserole Recipe
Our Mexican tater tot casserole is a mixture of all the delicious components of your favorite beef tacos, topped with enchilada sauce, and tater tots.
Servings: 8 servings
Ingredients
- 1 pound ground beef, 80/20
- 1 1/2 cups onion, diced
- 1 (1-ounce) envelope packet taco seasoning mix
- 1 (4-ounce) can can green chiles with their liquid
- 1 (15.5-ounce) can black beans rinsed and drained
- 1 (14-ounce) bag frozen corn
- 1 (10-ounce) can red enchilada sauce
- 1 cup sharp cheddar, shredded
- 1 cup Monterey jack cheese, shredded
- 1 (32-ounce) bag frozen tater tots, there will be a few leftover
Topping
- 1/2 cup sharp cheddar, shredded
- 1/2 cup Monterey jack, shredded
Optional Toppings:
- chopped cilantro
- chopped tomatoes
- sliced black olives
- sour cream
- avocado
Instructions
- Preheat oven to 375°F (190°C). Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
- In a 12-inch skillet, brown the ground beef (1Â pound) and onion (1Â 1/2 cups) until there is no longer any pink in the beef. Remove excess fat.
- Stir in taco seasoning (1 envelope), green chiles (1 can) and its liquid, black beans (1 can), corn (1 bag), and enchilada sauce (1 can). Simmer the mixture over medium heat for about 10 minutes. Stir in 1 cup of sharp cheddar and 1 cup of Monterey jack cheese.
- Spread the meat mixture into the prepared baking dish.
- Arrange a layer of tater tots (1 bag) over the meat mixture. Bake, uncovered, in preheated oven for 35-40 minutes or until casserole is heated through.
- Remove the casserole from the oven and sprinkle 1/2 cup sharp cheddar and 1/2 cup Monterey jack cheese on top. Return to oven and continue to bake until cheese is melted. Garnish as desired and serve.
Fans Also Made:
Nutrition
Serving: 1serving | Calories: 644kcal | Carbohydrates: 57g | Protein: 28g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 80mg | Sodium: 1678mg | Potassium: 813mg | Fiber: 9g | Sugar: 4g | Vitamin A: 971IU | Vitamin C: 20mg | Calcium: 360mg | Iron: 4mg
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I thought was pretty good but my husband said it didn’t have much flavor. He doesn’t care for tater tots so I used hash browns and pre-baked them so they would be crunchy. I will try again just have to figure out what to add to give more flavor. I can’t eat cooked hot peppers of any kind I am allergic to them but if I can find some sort of spice to help it hopefully he will eat it.
I love your tater tot breakfast casserole… tried this one. Now, I think we’ll have tater tots from breakfast and dinner. LOL.
This one is so good!
Tater tot any time of the day. Hehe. Thank you so much, Amy!