Taco Tater Tot Casserole: Speedy Weeknight Bake (Print Version)
Taco Tater Tot Casserole is a speedy, cheesy dinner that brings all the taco flavors with crispy tots. Perfect for busy weeknights and family meals!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Hearty Base
01 -
1 lb (450g) ground beef (80/20 recommended)
02 -
1 medium yellow onion, diced
03 -
1 (32 oz) bag frozen tater tots
→ Flavor Makers
04 -
1 (1 oz) packet taco seasoning (or 2 tbsp homemade)
05 -
1 (10 oz) can diced tomatoes with green chiles, drained
06 -
1/2 cup beef broth
→ Cheesy Goodness
07 -
2 cups shredded cheddar cheese (or Mexican blend), divided
→ Finishing Touches
08 -
Sour cream, for serving
09 -
Fresh cilantro, chopped, for garnish
# Instructions:
01 -
Get that large skillet hot over medium-high heat, then toss in your ground beef. Break it up with a spoon, watching it sizzle and brown. Oh, the smell of browning beef just means dinner is on its way! Once it's mostly cooked through, drain any excess fat – seriously, don't be like me and forget this step, you'll regret it later. Then, add your diced onion and cook until it softens and turns translucent, about 5 minutes. It’s okay if a few bits get a little caramelized; that just adds flavor.
02 -
Once the beef and onions are looking good, sprinkle in your taco seasoning. Stir it around for about a minute, letting those spices really wake up and get fragrant. Pour in the drained diced tomatoes with green chiles and the beef broth. Give it all a good stir, bringing it to a gentle simmer. Let it cook for about 5-7 minutes, just enough for the flavors to meld and the sauce to thicken slightly. This is where the magic of the Taco Tater Tot Casserole really starts to happen!
03 -
While your taco meat mixture is simmering, preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish – my trusty old ceramic one works perfectly every time. You don't usually need to grease it, but if you're worried about sticking, a quick spray won't hurt. This little prep step is crucial for a smooth assembly of our Taco Tater Tot Casserole.
04 -
Pour the flavorful taco meat mixture evenly into the bottom of your prepared baking dish. Spread it out so every bite gets some of that savory goodness. Next, sprinkle about half of your shredded cheese over the meat layer. This creates a gooey, cheesy barrier that’s just delightful. I always eyeball it, but try to get an even spread for your Taco Tater Tot Casserole.
05 -
Now for the fun part! Arrange your frozen tater tots in a single layer over the cheese. I like to lay them out neatly, but honestly, sometimes I just dump them and spread them out. It doesn't have to be perfect; they'll still get crispy and delicious. This top layer is what gives our Taco Tater Tot Casserole that comforting, crunchy texture.
06 -
Pop the dish into your preheated oven and bake for 20-25 minutes. You're looking for the tater tots to be golden brown and crispy, and the filling underneath to be bubbly. Once it looks good, pull it out, sprinkle the remaining shredded cheese over the hot tots, and return it to the oven for another 5-10 minutes, or until that cheese is melted and bubbly and maybe even a little browned in spots. Let your glorious Taco Tater Tot Casserole rest for a few minutes before serving.
# Notes:
01 -
Don't overcrowd the tater tots on top; a single layer ensures maximum crispiness, which is essential for a good Taco Tater Tot Casserole.
02 -
This casserole actually tastes even better the next day, so consider making a double batch for easy lunches!
03 -
If you don't have diced tomatoes with green chiles, plain diced tomatoes with a pinch of cayenne or chili powder works in a pinch.
04 -
A squeeze of lime juice over the top just before serving really brightens up the flavors, trust me on this one.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large skillet
# Nutrition Facts (Per Serving):
Calories: 500 kcal
Total Fat: 30 g
Total Carbohydrate: 35 g
Protein: 30 g