Fiesta Tater Tot® Casserole

Fiesta Tater Tot® Casserole

14
2macs114 0

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 500 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 29.9 g
  • 46%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1402 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

14
  1. 22 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

Very tasty but incredibly salty as directed. I'd need to find lower sodium ingredients before making it again.

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...

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 ...

My kids and husband loved it. The only thing I did differently was used enchilada sauce instead of tomato sauce because it's what I had on hand. Will make again!!!

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.

Very tasty but incredibly salty as directed. I'd need to find lower sodium ingredients before making it again.

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

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 ta...

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

Winner! Easy and tastes like a Mexican lazagna.