Taco Tater Tot Casserole Recipe
Taco Tater Tot Casserole with ground beef is taco night in a 9×13 pan. I tuck the cheese under the tots so it melts into the beef and stays gooey. No canned soup, just pantry ingredients and big taco flavor.
Use my taco seasoning and quick salsa, then finish with avocado cream if you like. Bakes great fresh, and from chilled it needs a covered start and about 50 to 55 minutes.
I ran a meal assembly business for 12 years and have been developing casseroles in my Kansas City kitchen ever since. I test each recipe multiple times and serve it to family and friends before it lands here. The cheese-under-the-tots method comes from that testing, so every scoop stays creamy and the top stays crisp.
Why You’ll Love this Taco Tot Casserole
- The gooey layer of cheese melts right into the beef mixture instead of hardening on top.
- Rotel gives the casserole a little kick, but you can always use plain diced tomatoes if you are worried about it being too spicy for the kids.
- Corn and black beans add texture, color, and flavor, making it more than just beef and tots.
- You can serve this taco casserole with toppings like sour cream, shredded lettuce, and jalapeños. Everyone gets to pile on their favorites!
Simple Ingredients
Recipe Notes and Variations
- Rotel: Use the same amount of diced tomatoes and add 1/4 cup of green chiles if you don’t have any Rotel.
- Tomato sauce: Swap in red enchilada sauce for a richer, slightly spicier casserole.
- Ground beef: Ground turkey or chicken works. Add about 1 teaspoon oil if the meat is very lean and season to taste.
- Black beans: Pinto beans are a good stand-in with a similar texture.
- Corn: Diced bell peppers or zucchini work well. Sauté briefly before stirring into the sauce.
See the recipe card below for a full list of ingredients and measurements.
Jill’s Top Tips ✨
- Cheese under the tots keeps it melty and gooey instead of crusty on top.
- 20 ounces of tots is just the right amount for a crisp, even layer.
- Don’t forget to rinse and drain the black beans before adding.
How to Make Taco Tater Tot Casserole
Step 1: Preheat the oven to 375°F.
Step 2: Make the meat mixture.
Step 3: Mix in sour cream, corn, and black beans.
Step 4: Layer and bake.
FAQ
Nope, I don’t. You’ll see a lot of tater tot casseroles that use cream of mushroom soup, but I skip it here on purpose. Using tomato sauce, sour cream, and salsa gives you all the creaminess and flavor without relying on processed soups or preservatives.
What to Serve with Taco Tater Tot Casserole
This taco tot bake is a meal in itself, but it pairs perfectly with a few simple sides. Fresh chips and my mango salsa make a great starter, while a crisp green salad balances out the richness of the potatoes.
If you’re planning a Mexican spread, it also fits right in with other favorites like my Mexican pasta salad or ground beef empanadas!
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
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Taco Tater Tot Casserole
Ingredients
- 1 pound Ground beef
- 8 ounces Tomato Sauce
- 2 Tablespoon Tomato Paste
- 10 ounces Rotel
- ½ cup Salsa
- 2 teaspoon Chili Powder
- 1 teaspoon Cumin
- ½ teaspoon Garlic Powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 cup Corn
- 15 ounces Black Beans Rinsed and drained
- ½ cup Sour Cream
- 1 cup Cheddar Cheese
- 1 cup Monterey Jack Cheese
- 20 ounces Frozen Tater Tots
- Optional Garnish: Green Onion, Sour Cream, Tomatoes and Cilantro
Instructions
- Preheat your oven to 375°F.
- In a large skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart with a spatula. Drain any excess grease.1 pound Ground beef
- Reduce heat to medium and stir in the tomato sauce, tomato paste, Rotel, salsa, chili powder, cumin, garlic powder, salt, and pepper. Simmer for 5–7 minutes to let the flavors blend and the sauce thicken slightly.8 ounces Tomato Sauce, 2 Tablespoon Tomato Paste, 10 ounces Rotel, ½ cup Salsa, 2 teaspoon Chili Powder, 1 teaspoon Cumin, ½ teaspoon Garlic Powder, ½ teaspoon Pepper, ½ teaspoon Salt
- Stir in the corn and black beans until evenly distributed, then remove from heat and mix in the sour cream until creamy.1 cup Corn, 15 ounces Black Beans, ½ cup Sour Cream
- Spread the meat mixture evenly into the bottom of a 9×13-inch baking dish.
- Sprinkle the cheddar and Monterey Jack cheeses evenly over the meat mixture.1 cup Cheddar Cheese, 1 cup Monterey Jack Cheese
- Arrange the 20 ounces of frozen tater tots in a single layer on top of the cheese.20 ounces Frozen Tater Tots
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the tater tots are golden brown and crispy, and the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes. Garnish with your favorite taco toppings.Optional Garnish: Green Onion, Sour Cream, Tomatoes and Cilantro
Notes
Make Ahead
Assemble the casserole, cover tightly, and refrigerate up to 24 hours. When ready to bake, place on the top rack. Bake at 375°F covered for 25 to 30 minutes, then uncover and bake 20 to 25 minutes until the edges are bubbling and the tots are golden and crisp.Storage
Cool leftovers, then cover and refrigerate for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.Reheat
For the best texture, reheat leftovers in a 375°F oven on the top rack until hot and the tots re-crisp, about 12 to 18 minutes. An air fryer works well too. The microwave is fastest but will soften the tots. If reheating from frozen, thaw in the fridge overnight before warming.Nutrition
Taco Bar Toppings
Sour cream, shredded lettuce, diced tomatoes, jalapeños, green onions, olives, hot sauce, cilantro, avocado, and extra salsa.
Looks SO good!