Mexican Tater Tot Pie Recipes

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!

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.

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 BEEF TATER TOT™ PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray.
• In 12-inch nonstick skillet, cook beef, bell pepper and onion over medium-high heat 8 to 10 minutes or until beef is browned and vegetables are softened; drain. Wipe out skillet. Return beef mixture to pan; add taco seasoning mix and water. Cook and stir over medium-high heat 1 to 2 minutes or until well mixed. Remove from heat. Cool 2 minutes.
• Meanwhile, in large bowl, mix milk and egg. Stir in cheese. Stir beef mixture into egg mixture, then pour into pie plate. Spread evenly.
• Top beef mixture with Tater Tots™. Bake 37 to 39 minutes or until mixture is set and Tater Tots™ are browned. Cool 10 minutes. Top with fresh toppings, as desired.

MEXICAN TATER TOT PIE

Steps:

• 1. Line pie pan with tortillas. Spread beans, then cheese and cover with chili.
• 2. Layer top with tater tots. Bake at 350 for 45 minutes or until tater tots are golden and crispy.

MEXICAN TATER TOT® CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
• Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
• Bake in the preheated oven until beef is no longer pink, about 25 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.

TATER TOT TACO BAKE

Steps:

• 1. Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray.
• 2. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
• 3. In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
• 4. 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 and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
• 5. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

CHEESY BACON-TATER TOT PIE

Steps:

• Bake the Tater Tots as the label directs. Reduce the oven temperature to 400 degrees F and lightly coat a 9-inch pie plate with cooking spray.
• Cook the bacon in a medium skillet over medium-low heat, turning once, until crisp, about 8 minutes. Remove to a paper towel-lined plate to drain, then roughly chop.
• Lightly press the Tater Tots into the prepared dish. Top with the cheese and bacon. Bake until the cheese melts, about 5 minutes.
• Meanwhile, combine the sour cream and mayonnaise with the Sriracha. Drizzle the pie with the spicy mayonnaise and sprinkle with chives.

SUNNY'S TATER TOT PIE

Steps:

• Preheat the oven to 375 degrees F.
• In a large pan on medium-high heat, add the oil. When the oil begins to swirl, add the beef, Worcestershire sauce, paprika, a pinch of salt and a few grinds of pepper. Cook until the meat is browned, 6 to 8 minutes. Stir in the tomato paste and saute for a few minutes to intensify the flavor. Add the stock and bring to a simmer. Season again and remove the mixture to a bowl with a slotted spoon, leaving the fat in the pan.
• In the same pan, add the onions and cook until almost tender. Then add the carrots, zucchini, bell peppers, a pinch of salt and a few grinds of pepper. Cook, tossing, until the vegetables are tender but still a bit crunchy, 6 to 8 minutes. Remove from the heat.
• In the bottom of a 13-by-9-inch casserole dish in this order, layer half of the beef mixture, pressing it down to level it, and then sprinkle half of the cheese evenly over the beef. Pour the remaining half of the beef over the cheese and press down to level as well. Add the vegetables, followed by the remaining cheese; press to level. Top with the tater tots in a neat row like little soldiers. Sprinkle the top with paprika and bake until the edges on the tots turn golden brown, 25 minutes.

MEXICAN TATER TOT CASSEROLE

Steps:

• Heat a large skillet over medium heat. Add onions, peppers and ground beef. Cook until beef is no longer pink and onions and peppers are softened, about 7 to 8 minutes. Stir in taco seasoning.
• Preheat oven to 400F. Grease a large casserole dish with cooking spray. Spread the beef mixture on the bottom evenly. Pour queso on top and spread to cover beef mixture. Cover with Tater Tots. Bake for 40 minutes. Remove from oven and sprinkle with cheddar cheese. Bake an additional 5 minutes, or until cheese is melted. Serve hot.