Tater Tot Taco Casserole

Tater Tot Taco Casserole

Made  times
Mama Smith 43

"Just what the grandkids ordered. Tater tots, Mexican food, and cheese! This is one of those meals that you can throw together with ingredients you would normally have on hand. Great for pot luck or a quick meal for unexpected company. Some kids don't like onion or garlic; these can be omitted."
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1 h 15 m servings 477 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 38.4g
  • 12%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1305 mg
  • 52%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
  2. Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
  3. Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.
  4. 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 the remaining enchilada sauce over the tater tot layer.
  5. Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.


  1. 281 Ratings

Most helpful positive review

This is very easy to make and very tasty. To the reviewer who didn't drain the beef after cooking...really??? I've never made a recipe with ground beef where it wasn't drained after cooking. Did...

Most helpful critical review

Sorry Mama - I was not at all pleased with the outcome of this recipe. I was confused as to if I should drain the beef after cooking it and before adding the corn and beans. As I do with all f...

This is very easy to make and very tasty. To the reviewer who didn't drain the beef after cooking...really??? I've never made a recipe with ground beef where it wasn't drained after cooking. Did...

I have to write a review bc when I looked at this recipe I almost didnt make it bc at the time there was only one. :P But I made it anyway and I have to say it is A-M-A-Z-I-N-G!!!!!!! I must mak...

I made this for dinner tonight and it was to die for! I added a can of green chiles to the meat mixture, and put tots on top at the end with the cheese. I broiled it for a few minutes to add a l...

This recipe was really good! I did a couple things differently...I used ground chicken instead of beef (because thats what I had thawed) I also used regular frozen corn because I couldn't find M...

This can be adaptable for the slow cooker during the hot weather, when you don't want to heat up the kitchen. Follow steps 1 and 2 exactly. Step 3--grease the cooker and add 1/3 of enchilada sau...

All I can say is Awsome!! Was a quick and easy dinner and my family absolutely loved it. I added a small can of diced green chilis to give it a little extra flavor.

This was really good. I didn't have tater tots so I made the recipe on the stove and topped it with homemade hashbrowns and cheese. I also made the enchilada sauce from the ten minute enchilada ...

This is really a tasty meal. All flavors worked together nicely. I did add a small amount of green chilies I had in fridge. Thanks for submitting this recipe. A definite keeper.


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