Fiesta Tater Tot® Casserole Recipe - Allrecipes.com
Fiesta Tater Tot(R) Casserole Recipe
  • READY IN 1 hr

Fiesta Tater Tot® Casserole

Recipe by  

"We invented this recipe one night after one of us wanted Tater Tot® casserole for supper, while the other wanted Mexican...It's SUPER easy and SUPER yummy! Baking the Tater Tots® before layering may be unnecessary but we wanted to make sure they had a chance to crisp up. The whole family LOVED this dish! Hope you do too!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  2. Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package taco seasoning. Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  3. Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling.
  4. Layer potato nuggets in the prepared casserole dish.
  5. Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes.
  6. Spoon ground beef mixture over potato nuggets; pour in soup mixture.
  7. Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Jan 23, 2013

Ok: I totally "get" this...a twist between Mexican nachos and typical tater tot hot dish. Made as directed and pretty good. My mind couldn't quite process the upside down (or reversed) baking of this casserole but it was good. I totally plan to try again with the following changes. 1) place beef on bottom per normal. 2) in place of your typical green beans (as the 2nd "layer" I will try...maybe a can of chili beans or black beans...we'll see what's in my pantry. 3) pour half the sauce over the meat/beans, layer tots and pour remaining sauce over all. Bake for the normal hour or so as I am used to but will still achieve the Mexican twist goal. Fun and worth a try. Thank you for the great idea.

 
Oct 23, 2012

Hubby really liked. I didn't have nacho cheese soup on hand, so I used a cheddar cheese soup that I had instead. I also added a can of chopped green chilis and black olives. Pretty good, may become a regular item for our dinner menu.

 

13 Ratings

Oct 02, 2012

This casserole was pretty good. I made it exactly as the recipe called for. I just felt like it was lacking something in flavor, I think next time I will add more taco seasoning.

 
Jan 18, 2013

Awesome. I didnt season the meat seperatly (didnt see the point). I just poured the whole package of taco seasoning into the soup mix (plus a little more) Only used about 3/4 of the bag of tater tots. Will definatly repeat.

 
Nov 28, 2012

Love this recipe! So good. I use a white onion instead of the green onion as my grocery store always seems out of them.

 
Feb 01, 2014

Family loved this! I used two packs of low sodium taco seasoning rather than one to add flavor. Will def make again.

 
Nov 20, 2013

I made this recipe pretty much like directed. I added some white onions also into the hamburger as it was cooking. I added a can of corn, drained, into the soup mixture. I didn't brown the tator tots first, I just put soup mixture on top of frozen tots. I crushed some fritos on top of the melted cheese. Yum!!! Its a keeper.

 
Dec 30, 2012

This turned out great! I think it'll be a new favorite. Incredibly filling and delicious! My grocery store doesn't carry the condensed nacho cheese soup, so I used two individual cups of a 4-pk of Chi-chi's nacho cheese dip and a can of Contadina tomato sauce. I omitted the milk because we only had almond milk on-hand and that didn't sound too appealing for this recipe.

 

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Nutrition

  • Calories
  • 500 kcal
  • 25%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 1402 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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