This taco Tater Tot casserole is just what the grandkids ordered — Tater Tots, Mexican food, and cheese! This is one of those meals that you can easily throw together. Great for a potluck or a quick meal for unexpected company.
Ingredients
- cooking spray:
- ground beef: 1 pound
- bag frozen whole-kernel corn with red and green bell peppers: 1 piece (16 ounce)
- black beans: 1 can (12 ounce can, drained)
- onion: 1 piece (diced)
- clove garlic: 1 piece (minced)
- packet taco seasoning mix: 1 piece (1 ounce)
- bag shredded Mexican cheese blend: 1 piece (12 ounce)
- frozen bite-sized potato nuggets (such as Tater Tots): 1 pack (16 ounce pack)
- enchilada sauce: 1 can (12 fluid ounce can)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
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Cook ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add in frozen corn, black beans, onion, garlic, and taco seasoning mix to ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
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Combine ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the potato nuggets; stir to combine.
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Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour remaining enchilada sauce over the potatoes.
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Bake in the preheated oven for 40 minutes. Sprinkle remaining cheese over the casserole and return to the oven until the cheese is melted and bubbly, about 5 minutes more.
