Taco Tater Tot Casserole

Taco Tater Tot Casserole is the ultimate comfort food mash-up—crispy tater tots layered over a cheesy, taco-seasoned beef filling and baked to golden, bubbly perfection. It’s hearty, crowd-pleasing, and incredibly easy to throw together. I love how it brings together all my favorite taco night flavors in one cozy, crave-worthy dish.

Why You’ll Love This Recipe

I love this casserole because it’s rich, cheesy, and full of flavor—plus, it’s a breeze to make. The crispy tots on top add the perfect crunch, while the seasoned beef and melted cheese underneath deliver bold taco flavor in every bite. It’s great for busy weeknights, potlucks, or anytime I want something warm and satisfying with minimal cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, diced

• Garlic, minced

• Taco seasoning

• Black beans, drained and rinsed

• Corn (frozen or canned)

• Rotel (diced tomatoes with green chiles)

• Shredded cheddar cheese

• Sour cream

• Frozen tater tots

• Olive oil or nonstick spray (for greasing the dish)

• Green onions, cilantro, or jalapeños (optional for garnish)

Directions

1. I preheat the oven to 375°F and grease a 9×13-inch baking dish.

2. In a skillet, I cook the ground beef with the diced onion until browned. I drain excess fat, then stir in garlic and taco seasoning.

3. I add the beans, corn, and Rotel and stir everything together. I let it simmer for a few minutes, then remove from heat.

4. I stir in a handful of cheese and a dollop of sour cream, then pour the mixture into the baking dish.

5. I top it evenly with frozen tater tots and sprinkle more shredded cheese on top.

6. I bake uncovered for 35–40 minutes, or until the tots are golden and the cheese is bubbly.

7. I let it cool slightly before topping with green onions, cilantro, or jalapeños if I want a fresh touch.

Servings and timing

This recipe makes 6 to 8 servings. It takes about 15 minutes to prep and 40 minutes to bake—so I have it ready in under an hour.

Variations

• I sometimes use ground turkey or chicken for a lighter version.

• For a vegetarian twist, I skip the meat and add more beans and veggies like zucchini or bell peppers.

• I mix in a little cream cheese or Velveeta for an extra-creamy filling.

• For a spicier casserole, I add hot sauce or chopped chipotles in adobo.

• I top it with crushed tortilla chips or sliced avocado for extra texture.

Storage/Reheating

I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I cover with foil and bake at 350°F until heated through, or microwave individual portions. To keep the tots crisp, I prefer reheating in the oven or air fryer when possible.

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it in advance, cover, and refrigerate it for up to a day. I add 5–10 extra minutes to the baking time if cooking from cold.

Can I freeze Taco Tater Tot Casserole?

Absolutely. I freeze it unbaked or baked—just cool completely before freezing. I thaw overnight in the fridge and bake as usual.

Can I use homemade taco seasoning?

Yes, I often use a homemade blend of chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt.

Can I use a different type of cheese?

Definitely. I swap in Monterey Jack, Pepper Jack, or a Mexican blend for a slightly different flavor.

How do I keep the tater tots crispy?

I bake the casserole uncovered and avoid overcrowding the top. For extra crunch, I broil the top for 2–3 minutes at the end.

Conclusion

Taco Tater Tot Casserole is the kind of easy, feel-good meal I keep in my regular rotation. It’s filling, full of flavor, and just plain fun to eat. Whether I’m feeding a family, bringing it to a potluck, or reheating it for lunch the next day, this cheesy, crunchy casserole never lets me down.

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