Tater Tots meet taco night in this cheesy Mexican Tater Tot Casserole. It’s layered with ground beef, black beans, salsa, and plenty of melted Colby Jack cheese, all baked under a golden blanket of crispy tots. It’s an easy win when you want something hearty and full of flavor.
Why You Need To Make This Tater Tot Taco Casserole
- No need to dirty a casserole dish: Unlike most tater tot casseroles, this one is cooked and baked right in the same skillet you brown the beef in. If you don’t have an oven-safe skillet, you’ll need to transfer it to a casserole dish, but either way, it keeps things simple.
- Picky-eater approved: It’s packed with familiar flavors like taco-seasoned beef, melty cheese, and tater tots. No negotiating at the dinner table tonight.
- Easy to stretch: You can bulk it up with an extra can of beans, more corn, or even a cup of leftover cooked rice if you’re feeding a few more people
This recipe checks all the comfort food boxes for me. It’s cheesy, hearty, and loaded with taco flavor, just like my Chicken Enchilada Pasta, plus it’s one of my husband’s absolute favorites. I use a large Lodge skillet that goes straight from the stove to the oven, which makes it easy to skip the casserole dish and save on dishes.
Ingredients and Substitutions
- Avocado oil – Olive or vegetable oil both work just fine here.
- Yellow onion – White or red onion can be used if that’s what you have.
- Green bell pepper – Any color bell pepper works, or leave it out if needed.
- Lean ground beef – Ground turkey or ground chicken are good substitutes.
- Garlic – You can use one teaspoon of dried garlic, but fresh is better.
- Taco seasoning – Use 2 tablespoons of homemade mix if you prefer.
- Chunky salsa – Any jarred red salsa works, but I think chunky is best. Just choose your heat level.
- Black beans – Pinto beans or kidney beans also work well.
- Frozen corn kernels – Canned corn can be used, just be sure to drain it first.
- Colby Jack cheese – Cheddar, Monterey Jack, Mozzarella, or Pepper Jack are all good swaps.
- Tater Tots – No substitutions.
Mandy’s Top Tip
If your skillet is very full, place it on a sheet pan before baking to catch any bubbling over. It saves your oven from a mess and makes cleanup easier.
Tips for Success
Use cold or frozen tater tots – They crisp up better than thawed ones.
Spread the cheese evenly – A good layer under the tots helps hold everything together.
Check your skillet size – A 12-inch oven-safe skillet (or 9×13-inch casserole dish) works best. Anything smaller may overflow.
How to Make the Mexican Casserole
This recipe is super simple to throw together. You’ll cook the beef and veggies in a skillet, stir in the beans, salsa, and corn, then top it all with cheese and tater tots. Pop it in the oven until the tots are golden and the filling is bubbling.
Saute the onions and peppers.
Add the seasoning and garlic.
Add a layer of cheese.
Add the beef and brown.
Add the salsa, beans, and corn.
Arrange the tater tots in an even layer.
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Tater Tot Mexican Casserole
Ingredients
- 1 tablespoon avocado oil
- 1 small yellow onion diced
- 1 green bell pepper diced
- 1 pound lean ground beef (I used 90/10)
- 3 cloves garlic minced
- 1 (1 ounce) packet taco seasoning
- 1 (16 ounces) jar chunky salsa
- 1 (15 ounces) can black beans drained and rinsed
- 1 1/2 cups frozen corn kernels
- 1 1/2 cups Colby Jack cheese shredded
- 1 (32 ounces) bag tater tots
Instructions
- Preheat oven to 400 degrees F.
- In a 12-inch oven-safe skillet, heat the avocado oil over medium-high heat. Add the onion and bell pepper and sauté for 3 to 4 minutes until softened.
- Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if needed.
- Stir in the garlic and taco seasoning and cook for 1 minute.
- Add the salsa, black beans, and corn. Stir to combine, reduce the heat to medium-low, and let simmer for 2 to 3 minutes.
- Remove from the heat and sprinkle the cheese evenly over the mixture.
- Arrange the tater tots in a single layer on top.
- Transfer the skillet to the oven and bake for 30 to 35 minutes, or until the tots are golden brown and the filling is bubbling.
- Let rest for 5 minutes before serving.
Notes
- If your skillet isn’t oven-safe, transfer the beef mixture to a greased 9×13 casserole dish before adding the cheese and tater tots. Then bake as directed.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Let the casserole cool completely, then wrap tightly or store in a freezer-safe container for up to 3 months.
- Reheat: Warm in the oven at 350 degrees F until heated through, or microwave individual portions until hot.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.