I grew up with Tater Tot Casserole being a staple weeknight dish. This is similar to that recipe, with a little Fiesta Flare! To note – ever since I have discovered Bush’s Beans Sidekicks I have been using them in most recipes that call for beans. But you can also use regular black beans for this too. It will still come out tasty! Also, I prefer using mini tater tots for this because they get a little more “done” than the larger tater tots.
Mexican Tater Tot Casserole
Servings: 8
Ingredients
- 1 lb Ground Meat (I use chicken breast)
- ¼ cup Taco Seasoning
- ⅔ cup Water
- 1 10 oz can Red Enchilada Sauce
- 1 4 oz can Chopped Green Chiles - do not drain
- 1 15.1 oz can Bush's Sidekicks - Taco Fiesta - slightly drained (also OK to use regular black beans)
- 1 15.25 oz can Southwest Style Corn - drained (I like Del Monte)
- 16 oz Shredded Mexican Cheese
- 28 oz bag Mini Tater Tots
- Sour Cream (optional - for topping)
- Canned Jalapenos (optional - for topping)
Instructions
- Preheat oven to 350 °F
- Cook the meat with the taco seasoning and water the same as if you were making tacos.
- Once most of the water has evaporated from the meat mixture - add the enchilada sauce, green chiles, drained beans, and drained corn. Mix well and heat over medium for a few minutes.
- Add ½ of the bag of cheese to the meat mixture. Heat over medium until cheese is mostly melted.
- Pour the mixture into a greased 9x13 pan.
- Layer the tater tots on top of the meat mixture.
- Bake for 30 minutes at 350 °F
- Sprinkle the remaining cheese on top of the tater tots and bake for another 10 minutes.
- Optional - top with sour cream and jalapenos.
We made this tonight and it was delicious! Will add this into my rotation of dinners. Thank you!
Awesome, Kim! Thanks for trying the recipe, and so glad you liked it!