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Mexican Tater Tot Casserole Recipe
Ben Carraoli

Mexican Tater Tot Casserole Recipe

I made this Mexican Tater Tot Casserole Recipe last weekend, and let me tell you — it was an instant hit! Every bite was loaded with flavor, from the spicy beef to the crispy tater tots on top. It was super easy to make, and the leftovers were even better the next day.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner
Calories: 504
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil – Helps sauté the veggies evenly and adds richness.
  • 1 medium onion diced – Adds sweet depth and flavor when softened.
  • 1 medium green bell pepper diced – Adds color and crunch.
  • 1 pound ground beef – Use lean beef to keep it less greasy.
  • 4 garlic cloves finely chopped – Fresh garlic gives a big flavor boost.
  • 4 tablespoons taco seasoning – Use homemade or store-bought for bold taste.
  • ½ teaspoon smoked paprika – Brings a smoky kick that enhances the meat.
  • 1 ounce pickled jalapeño pepper chopped – Adds tangy heat.
  • ½ cup sweetcorn – Adds texture and a touch of sweetness.
  • 1 can black beans drained and rinsed – Fills out the dish with protein and fiber.
  • ½ cup enchilada sauce – Gives everything that authentic Mexican taste.
  • ½ cup sour cream – Makes the filling creamy and balanced.
  • 2 cups Mexican cheese blend shredded and divided – Use freshly shredded for best melt.
  • 16 ounces frozen tater tots – The star topping; keep them frozen until baking.
  • Salt and freshly ground black pepper – Adjust to taste.

Method
 

  1. Start by preheating your oven to 400°F (200°C). Heat the olive oil in a large skillet over medium heat. Add the diced onions and bell pepper. Cook them for about 5 to 6 minutes, or until they soften and start smelling sweet and savory.
  2. Next, add the ground beef directly into the pan with the vegetables. Use a spoon to break it up as it cooks. Let it brown for 6 to 8 minutes. Once it’s no longer pink, stir in the garlic, taco seasoning, and smoked paprika. Let everything cook for 1 more minute so the spices can release their flavors.
  3. Add the pickled jalapeños, corn, black beans, and enchilada sauce. Stir well so everything is evenly coated. Simmer the mixture for 2–3 minutes. Season with salt and pepper as needed.
  4. Turn off the heat. Stir in the sour cream and 1 cup of shredded cheese. This makes the beef mixture creamy and cheesy—just the way we want it.
  5. Transfer the beef mixture to your baking dish. Spread it out into an even layer. Then, take your frozen tater tots and neatly arrange them on top in a single layer.
  6. Pop the dish into the oven and bake for 25 minutes. After that, take it out and sprinkle the remaining 1 cup of cheese over the tots. Return it to the oven for 10 more minutes. The cheese should be bubbly, and the tots golden and crisp. Let it rest for 5 minutes before serving—it’s going to be hot!