Mexican Style Tater Tot Casserole Recipes

MEXICAN TATER TOT CASSEROLE

Steps:

• Preheat oven to 425° and lightly spray a 13 x 9 baking pan with cooking spray. Set aside.
• Using a large cast iron pan or large skillet, add ground beef, onions, garlic, seasonings and pepper.
• Cook over medium heat until ground beef is no longer pink and onions are translucent. Drain and return to pan.
• Pour enchilada sauce, black beans, Rotel, green chiles and sour cream into ground beef mixture, stir.
• Add mixture to baking dish, sprinkle both types of shredded cheese over mixture and neatly layer tater tots on top of cheese.
• Bake uncovered for approximately 45 minutes or until tater tots are golden brown and mixture is heated thoroughly.
• Carefully remove from oven and enjoy.

MEXICAN TATER-TOPPED CASSEROLE

Steps:

• In a large skillet, combine the first seven ingredients. Stir in meat mixture. Bring to a boil., Transfer to a greased 13x9-in. baking dish. Top with Tater Tots. Cover and bake at 350° for 30 minutes. Sprinkle with cheese and green onions. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted.

MEXICAN TATER TOT CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees. Spray a 9 by 13 inch baking dish (I used this one) with non-stick cooking spray.
• Add the ground beef and the onion to a 12-inch skillet, brown meat until thoroughly cooked. Drain off excess fat and return to skillet. Add the seasoning packet, green chiles, black beans, frozen corn and the enchilada sauce to the meat and onion, stir until combined. Over medium heat cook another 8 to 10 minutes. Add 2 cups of shredded cheese to the meat mixture and stir until blended. Pour into the baking dish and spread evenly. Place the tater tots evenly over top. Bake for 35 to 40 minutes.
• Remove from oven, add the remaining cup of cheese over the top. Bake another 5 minutes or until cheese is melted. Garnish with cilantro and top with sour cream!

SLOPPY JOE TATER TOTS™ CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook beef and onion over medium-high heat 7 to 9 minutes, stirring frequently, until brown; drain, and return to skillet. Stir in tomato sauce, brown sugar, Worcestershire sauce, mustard and salt. Cook 2 to 3 minutes, stirring frequently, until boiling.
• Place half of the frozen potatoes in single layer in bottom of baking dish. Pour beef mixture on top. Top with 1 cup of the Cheddar cheese, then the remaining potatoes, then remaining 1 cup of cheese.
• Bake 45 to 55 minutes or until casserole is bubbly and potatoes are lightly browned. Top with chopped pickles.

MEXICAN STYLE TATER TOT CASSEROLE

Steps:

• In a large nonstick frying pan put the oil and diced onion. Stir-fry until lightly browned and tender.
• Add the hamburger meat and break it up with a spoon as it browns, stirring frequently.
• Drain off excess oil.
• Add the taco seasoning mix and 3/4 cup water. Bring mixture to a boil and cook until most of the excess liquid evaporates.
• Stir in the corn and the cream of chicken soup.
• Check seasonings.
• Spoon the hamburger mixture into a 9 x 13 inch pan (a one-layer cake pan).
• Top with the grated cheese.
• Layer at least 1 pound of tater tots on top, putting them close together, or as desired.
• Bake 350 degrees for at least 50 minutes. The tater tots should be well browned. Start checking after 40 minutes.

TATER TOT TACO CASSEROLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• 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.
• 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.
• 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.
• 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.