This isn’t just another casserole; it’s a flavor fiesta! My Enchilada Tater Tot Casserole is packed with savory ground beef, seasoned with taco spices, and mixed with black beans, corn, green chiles, and a rich red enchilada sauce. All that goodness is topped with crispy tater tots and a generous layer of melted cheese. It’s a fun twist on baked enchiladas that will have everyone asking for seconds!
Steps to make this Tater Tot Enchiliada Bake
Step 1: Gather your ingredients, prepare the 9×13 casserole dish with cooking spray, and preheat the oven. Drain and rinse the can of black beans. Set aside.
Step 2: Set a large skillet over medium heat on the stovetop. Add 1 T of oil to the skillet on the stove. Set aside. Finely chop 1 whole, small onion and add to the hot pan on the stove, cooking 4 to 5 minutes until soft.
Step 3: Mince or finely chop the 2 cloves of garlic (or use ½ teaspoon minced from a jar—one of my favorite time-savers.) Add to the onion in hot pan and cook 1 minute.
Step 4: Add in and brown the 1 lb of ground beef in the skillet with the onion and garlic until beef is no longer pink. (Drain fat from beef if desired.) To the cooked beef, add entire packet of taco seasoning and ¼ cup of water to skillet. Cook until thickened, about 2 minutes. Remove from heat.
Step 5: Remove tots from freezer and spread them on a baking sheet and bake at 400F until crisp, about 15 mins. Set aside.
Step 6: To a large bowl, Add the drained/rinsed beans, 10 oz of enchilada sauce, 12 oz of corn, 4 oz of canned chillies, and the ground beef mixture.
Step 7: Add 2 cups of shredded cheese to the beef mixture. Stir to combine and spoon into the bottom of the 9×13.
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Step 8: Arrange the baked tots on top of the beef mixture.
Step 9: Sprinkle the remaining cup of shredded cheese on top of the baked tots. Reduce the oven heat to 375°F. Bake the casserole uncovered for 30 minutes or until the cheese is melted and the casserole is bubbling around the edges.
Step 10: Your tots should now have a golden cheesy crust on top, hot from the oven.
Step 11: Let rest for a couple of minutes, then serve with all your favorite Tex-Mex-inspired toppings!
Enchilada Tater Tot Casserole
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Ingredients
- 32 oz bag frozen tater tots
- 1 T olive oil
- 1 small onion peeled and diced
- 2 cloves garlic peeled and minced
- 1 lb lean ground beef
- 1 oz packet taco seasoning
- ¼ c water
- 15 oz can black beans drained and rinsed
- 12 oz bag frozen corn no need to thaw
- 4 oz can diced green chiles
- 10 oz can red enchilada sauce or prepared from a packet
- 3 c shredded cheddar or Mexican blend divided
- Optional Toppings: sour cream sliced avocado, chopped tomato, cilantro, salsa, peppers, chopped black olives, etc.
Instructions
- Preheat & Prep Tots: Preheat oven to 400°F. Spread the tater tots out in a single layer on a large baking sheet. Bake for 15 minutes.
- Cook Aromatics & Beef: While the tater tots are baking, heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté until softened, about 3-4 minutes. Add the minced garlic and sauté for 1 minute; do not allow the garlic to brown. Crumble the ground beef into the skillet and sauté, stirring often, until completely browned. Drain off any excess fat.
- Season Meat Mixture: Add the taco seasoning and water to the meat and stir well. Simmer over medium heat for 1-2 minutes, then remove from the heat.
- Combine Filling: In a large mixing bowl, combine the ground beef mixture, black beans, corn, green chiles, and enchilada sauce. Add 2 cups of the shredded cheese and stir well.
- Assemble Casserole: Lightly grease a 9×13 inch glass baking dish with non-stick cooking spray. Pour the enchilada filling mixture into the dish and spread evenly. Arrange the crispy tater tots over the top in a single layer. Top the casserole with the remaining 1 cup of shredded cheese.
- Bake: Reduce the oven heat to 375°F. Bake the casserole uncovered for 30 minutes or until the cheese is melted and the casserole is bubbling around the edges.
- Serve: Cool the casserole slightly, then serve with the toppings of your choice.
Tips for Success
- Crispy Tots are Key: For the best texture, pre-bake your tater tots on a baking sheet before adding them to the casserole. This ensures they get crisp and golden, not soggy.
- Don’t Overcrowd the Pan: When pre-baking the tater tots, spread them in a single layer. This allows for even cooking and maximum crunch.
- Drain the Fat: After browning your ground beef, make sure to drain off any excess fat. This keeps your casserole from being too greasy.
- Mix Sauce into Filling: I found I preferred mixing the enchilada sauce directly into the meat and bean mixture rather than pouring it over the tots. This keeps the tater tots crispier while still infusing the casserole with that delicious enchilada flavor.
- Customize Your Toppings: This casserole is a blank canvas for your favorite Mexican-inspired toppings! Think sour cream, sliced avocado, fresh cilantro, salsa, or even chopped black olives.
- Make it Your Own: Feel free to adjust ingredients like the black beans or corn based on your family’s preferences. This easy casserole recipe is super versatile!
Tools and Equipment
- Large baking sheet
- Large skillet
- Large mixing bowl
- 9×13 inch glass baking dish
- Measuring cups and spoons
- Spatula or wooden spoon
- Non-stick cooking spray
The bottom line
This Enchilada Tater Tot Casserole is the ultimate easy weeknight dinner, combining savory seasoned beef, beans, and corn with crispy tater tots and gooey cheese for a comforting, crowd-pleasing meal.
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