This Mexican Tater Tot Casserole is the ultimate comfort food mashup, blending crispy tater tots with bold Mexican flavors in every bite. Think golden, crunchy potato layers hugging a hearty filling of seasoned ground beef, melty cheese, and zesty salsa. It’s a crowd-pleaser that’s as easy to make as it is delicious, ready in just over an hour.
With its irresistible mix of textures—creamy, crunchy, and gooey—this dish delivers a fiesta of flavors in every forkful. Packed with protein and fiber, it’s a satisfying meal that’s perfect for busy weeknights or casual gatherings. The aroma alone, as it bakes to perfection, will have everyone eagerly waiting at the table.
What You’ll Need for Mexican Tater Tot Casserole
- 1 ½ Tablespoons olive oil (or substitute with avocado oil)
- 1 yellow onion, chopped (about 1 cup)
- 1 pound ground beef (or use ground turkey for a lighter option)
- 1 ounce packet taco seasoning (store-bought or homemade)
- 4 ounces diced green chilies (1 small can, mild or hot depending on preference)
- 15 ounces black beans (1 can, drained and rinsed)
- 1 cup frozen corn (or fresh corn kernels)
- 10 ounces enchilada sauce (1 can, divided into two portions)
- ½ cup sour cream (or Greek yogurt for a tangy twist)
- 2 ½ cups Mexican blend cheese, shredded (or use cheddar, Monterey Jack, or a mix)
- 28 ounces frozen tater tots (1 standard bag)
- 1 cup salsa (mild, medium, or hot, depending on your spice preference)
How to Make Mexican Tater Tot Casserole
- Prep: Preheat your oven to 415°F and generously grease a 9×13-inch baking dish with non-stick cooking spray.
- Saute: Heat the olive oil in a large saucepan over medium-high heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Brown the beef: Add the ground beef to the saucepan. Cook, breaking it up with a wooden spoon, until it’s nicely caramelized and no longer pink. Stir in the taco seasoning until well combined.
- Bulk it up: Reduce the heat to medium-low. Stir in the diced green chilies, black beans, frozen corn, and half of the enchilada sauce. Cook for 2 minutes, stirring occasionally.
- Make it cheesy: Add the sour cream and 1 cup of Mexican blend cheese to the mixture. Stir until the cheese is fully melted and the mixture is creamy. Remove from heat.
- Assemble: Spread the beef mixture evenly into the prepared baking dish. Arrange the frozen tater tots in a single layer on top. In a small bowl, whisk together the salsa and the remaining enchilada sauce, then spread this mixture over the tater tots.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the tater tots are crispy and golden.
- Final touches: Sprinkle the remaining 1 ½ cups of cheese evenly over the casserole. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly with a golden-brown finish.
- Serve: Let the casserole cool for 5 minutes before serving. Enjoy with your favorite toppings like guacamole, extra salsa, or fresh cilantro!
Spice It Up: Sauce and Topping Ideas
Take your Mexican Tater Tot Casserole to the next level with fun toppings and sauces! Drizzle crema or guacamole over the top for a creamy finish. Add a dollop of pico de gallo or pickled jalapeños for a fresh, tangy kick. For extra heat, try a drizzle of hot sauce or chipotle mayo. Don’t forget a sprinkle of fresh cilantro or green onions for a pop of color and flavor!
Perfect Pairings: Serving Suggestions
This hearty casserole is a meal on its own, but it pairs wonderfully with simple sides. Serve it with a crisp green salad or tortilla chips for added crunch. For a lighter option, try a side of steamed veggies or Mexican street corn. And don’t forget the drinks—margaritas or iced horchata make this dish feel like a fiesta!
Make It Ahead: Storage and Reheating Tips
This casserole is great for leftovers! Store it in an airtight container in the fridge for up to 3 days. To reheat, pop individual servings in the microwave for 1-2 minutes or bake in the oven at 350°F for 15-20 minutes until heated through. For best results, add a splash of enchilada sauce or water to keep it moist while reheating.
Mix It Up: Recipe Variations
Customize this casserole to suit your taste! Swap the ground beef for ground turkey or shredded chicken for a lighter option. Vegetarian? Skip the meat and add extra black beans or roasted sweet potatoes. For a spicier kick, use hot enchilada sauce or add a pinch of cayenne pepper to the beef mixture. The possibilities are endless!
Quick Tips: Time-Saving Hacks
Short on time? Use pre-chopped onions or pre-shredded cheese to cut down on prep. You can also brown the beef and sauté the onions ahead of time—store them in the fridge until you’re ready to assemble. For an even quicker bake, arrange the tater tots in a single layer and skip the salsa-enchilada sauce mix—just drizzle the sauce directly over the tots before baking.
Mexican Tater Tot Casserole
Ingredients
- 1 ½ Tablespoons olive oil
- 1 yellow onion, chopped
- 1 pound ground beef
- 1 ounce packet taco seasoning
- 4 ounces diced green chilies
- 15 ounces black beans (1 can)
- 1 cup frozen corn
- 10 ounces enchilada sauce (1 can) divided
- ½ cup sour cream
- 2 ½ cups Mexican blend cheese
- 28 ounces frozen tater tots (1 bag)
- 1 cup salsa
Instructions
- Prep. Preheat the oven to 415°F and grease a 9X13-inch baking dish liberally with non-stick cooking spray.
- Saute. Heat the olive oil over medium-high heat in a large saucepan. Add the onion and saute until translucent.
- Brown the beef. Add the beef and cook, crumbling with a wooden spoon as you go, until nicely caramelized. Stir in the taco seasoning.
- Bulk it up. Turn the heat to medium-low. Stir in the green chilis, black beans, corn, and half of the enchilada sauce. Cook for 2 minutes.
- Make it cheesy. Stir in the sour cream and 1 cup of Mexican blend cheese. Turn off the heat and keep stirring until the cheese has melted. Turn off the heat.
- Assemble. Spread the contents of the saucepan into the prepared baking dish and arrange the tater tots in an even layer over the top. Whisk together the salsa and the remaining enchilada sauce and spread it over the tater tots.
- Bake. Bake for 30 minutes or until the tater tots are a little crispy.
- Final touches. Sprinkle the remaining cheese evenly over the casserole and bake for an additional 10 minutes or until the cheese has melted and is nice and golden brown.