Taco Tater Tot Casserole Makes You Say, “Woohoo!”

Make sure to toss on your favorite taco condiments to individual servings of this amazing hotdish. I really good eat this version of taco tater tot casserole instead of the classic version from now on. It’s truly THAT good! Check out what my pals over at A Farm Girl’s Dabbles had to say about this recipe:

“Nobody will even miss the taco shells in this Taco Tater Tot Hotdish when they see perfectly browned tater tots staring back at them, covered in melty cheese!”

I could eat this casserole every day of the week!



1-1/2 lbs. lean ground beef

1 large red bell pepper, diced

half of a large yellow onion, diced

2 large cloves garlic, minced

1 (1 to 1.25 oz.) package your favorite taco seasoning mix

1 (15 oz.) can Bush’s black beans, rinsed and drained

2 c. fresh or frozen corn kernels

1 small can sliced black olives, drained, divided

1 (14.5 oz.) can Red Gold Petite Diced Tomatoes with Green Chilies

1 (14.5 oz.) can Red Gold Petite Diced Tomatoes

Morton kosher salt, to taste

Freshly ground black pepper, to taste

12 oz. Kraft shredded Mexican cheese blend, divided

1 (28 to 32 oz.) package frozen Ore-Ida tater tots


Preheat oven to 375° F. Spray a 9″ x 13″ inch baking dish, or a dish of similar size, with non-stick cooking spray and set aside.

Heat a large skillet to medium to medium-high heat. Add ground beef, red pepper, onion, and garlic, and cook while breaking the beef into small crumbles. Cook until beef is browned completely, about 10 minutes. Drain off any excess drippings. Add taco seasoning mix, black beans, corn, and most of the black olives (reserve a few slices of black olives for sprinkling over the top before serving) to the beef mixture. Then fold in both cans of Red Gold tomatoes (do not drain). Cook until heated through, stirring occasionally. Add salt and pepper to taste. Fold in 8 ounces of the shredded cheese and then transfer the mixture to prepared baking dish, spreading mixture into an even layer. Add tater tots to top and sprinkle them with a bit of kosher salt.

Bake for about 40 minutes, or until hotdish is thoroughly heated. Then turn on broiler and place hotdish under broiler, turning regularly to brown the tater tots as evenly as possible. Remove pan from oven and sprinkle remaining 4 ounces shredded cheese over the browned tater tots. Broil for another minute or so, until cheese is melted and a bit blistered from the heat. Remove from oven and top with chopped cilantro, chopped green onions, and reserved sliced black olives, if desired. Serve with additional taco condiments, such as sour cream and taco sauce, if you like.



Quick Tip: Serve this wonderful taco tater tot casserole with sour cream and salsa.

Thank you to A Farm Girl’s Dabbles for this great recipe.


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