Description
A hearty and flavorful Mexican Tater Tot Casserole that layers seasoned ground beef, refried beans, melty cheese, and crispy tater tots for a comforting, crowd-pleasing meal perfect for family dinners or gatherings.
Ingredients
Scale
Bean Layer
- 16 oz. can refried beans
- 1 can (10 oz.) original Rotel-style tomatoes, drained
- 1 tsp hot sauce
- ¼ cup chopped fresh cilantro leaves
Beef Mixture
- 2 lbs. 90% lean ground beef
- 1 tbsp canola or vegetable oil
- 1 medium yellow onion, minced
- 3 garlic cloves, minced
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp dried oregano
- 1 can (10 oz.) original Rotel-style tomatoes, drained
- 1 can corn, drained (or 1 cup frozen corn)
- 1 tbsp cider vinegar
- 1 tsp brown sugar
- juice of 1 lime
- ½ cup minced fresh cilantro leaves (divided)
- Kosher salt and black pepper, to taste
Cheese and Topping
- 2 cups Colby Jack shredded cheese
- 2 cups Mexican-style blend shredded cheese
- 32 oz. package frozen tater tots
Garnishes (optional)
- Chopped tomatoes
- Scallions
- Avocados
- Black olives
- Sour cream
- Lettuce
- Extra cilantro
Instructions
- Preheat and prepare dish: Heat oven to 425°F and spray a 9×13-inch casserole dish with nonstick spray. Line a large, rimmed baking sheet with foil and set the casserole dish in the middle.
- Brown the beef: Place ground beef in a large skillet over medium heat. Cook, breaking apart the meat, until browned throughout, about 6-8 minutes. Drain excess fat and set beef aside in a colander.
- Sauté onions: Add 1 tablespoon oil and minced onions to the skillet and cook over medium heat for about 5 minutes, stirring often, until onions are translucent and tender.
- Add spices and garlic: Stir in minced garlic, chili powder, cumin, coriander, and oregano and cook for another 1 minute until fragrant.
- Combine beef mixture: Add the browned beef back into the skillet along with 1 can drained Rotel tomatoes, corn, cider vinegar, brown sugar, and lime juice. Season with kosher salt and black pepper to taste. Stir well.
- Simmer mixture: Cook the beef mixture for 5-10 minutes, stirring occasionally, until the juices reduce and the mixture thickens.
- Prepare bean mixture: In a medium bowl, combine refried beans, the remaining 1 can drained Rotel tomatoes, hot sauce, and ¼ cup cilantro. Set aside.
- Layer bean mixture: Spread the bean and tomato mixture evenly into the prepared casserole dish and sprinkle 2 cups of shredded cheese over the top.
- Add beef layer: Evenly spread the cooked beef mixture over the bean and cheese layer, then top with the remaining shredded cheese.
- Add tater tots: Arrange a single layer of frozen tater tots over the cheese layer, pressing down gently to ensure coverage.
- Bake casserole: Place the casserole dish inside the rimmed baking sheet on the oven’s middle rack. Bake at 425°F for 30-40 minutes or until bubbly and the tater tots are golden brown and crispy.
- Cool before serving: Transfer the dish to a cooling rack and let it rest for 5 to 10 minutes to set before serving.
- Garnish and serve: Top with your favorite fresh garnishes such as chopped tomatoes, scallions, avocado, black olives, sour cream, lettuce, and extra cilantro to enhance flavor and presentation. Enjoy!
Notes
- Ensure to drain excess fat from the ground beef for a less greasy casserole.
- You can customize garnishes to your preference or omit any allergens.
- For a spicier casserole, increase the hot sauce or add jalapeños.
- Using 90% lean beef helps keep the casserole flavorful but not too fatty.
- Cooking the beef mixture until thickened ensures a nice texture and prevents a watery casserole.
- Serving the casserole with a side of fresh salad complements the richness.
