I grew up on Tater Tot Casseroles as a kid. I preferred mine made with Cream of Celery soup, but Cream of Mushroom worked too. I was never a fan of Cream of Chicken – yuck.
But I’ve grown up and so have my tastes and I no longer eat Cream of anything soup unless I make it myself. Plus, have you looked at what they make Tater Tots out of? I thought I was done with those too until I discovered a brand without all of the junk.
Tater Tot Casserole – Mexican Style
So tonight I made a Mexican Tater Tot Casserole for the hubby. I combined his favorite taco fillings – ground beef, onion, taco seasoning, black olives, black beans, and a 3-blend “Mexican” cheese and topped it with Tater Tots. If you’re from the Northwest, it’s my ode to Taco Time and their Mexi-fries.
This is so easy to make and can even be made ahead of time and frozen or assemble it the day before and bake it the next night for dinner.
- 1 lb lean ground beef
- ¼ diced white onion
- 1 pkg taco seasoning (or ¼ cup homemade)
- 15 oz tomato sauce
- 8 oz can black beans (drained & rinsed) or one cup homemade
- 2.25 oz Sliced black olives
- 2 cups Mexican-style shredded cheese
- 16oz tater tots (Cascade Farms Spud Puppies)
- Serve with sour cream if desired
- Preheat oven to 350 degrees F. Lightly grease or spray a casserole dish.
- Brown ground beef and onion in a heavy skillet over medium-high heat. Drain fat from pan if necessary.
- Reduce heat to medium and add taco seasoning and tomato sauce. Cook until warmed through.
- Pour the meat mixture into the bottom of your prepared casserole dish.
- Layer black beans then cheese and top with frozen tater tots
- Salt and pepper the potato layer and; press the top lightly to compact the casserole
- Bake at 350 degrees for 40-45 minutes or until potatoes are brown and crispy.
Did you grow up eating Tater Tot Casserole? I’m curious if it’s a regional thing.