Go Back
Taco Tater Tot Casserole
Andre Lewis

Taco Tater Tot Casserole

Taco-seasoned beef and black beans sit under crisp tots instead of tortillas. The beans stretch a pound of meat and absorb the tomato-chile sauce. Cheese goes beneath the potatoes, not over them, so the tots brown instead of steaming under an orange blanket.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 pound 85% lean ground beef
  • 1 small yellow onion diced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1 can black beans 15 ounces, rinsed and drained
  • 1 can fire-roasted diced tomatoes 14.5 ounces, drained
  • 1 can diced green chiles 4 ounces, drained
  • 1 cup low-sodium beef broth
  • 2 cups shredded pepper Jack cheese
  • 1 bag frozen tater tots 28 ounces

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch dish.
  2. Brown the beef and onion in a skillet and drain well. Stir in chili powder, cumin, garlic powder and salt for 30 seconds.
  3. Add the beans, tomatoes, green chiles and broth and simmer for 5 minutes until thick but moist.
  4. Spread the mixture in the dish, cover with pepper Jack and arrange the frozen tots in one layer.
  5. Bake for 35 to 40 minutes, until the tots are crisp and the filling bubbles at the edge. Rest 10 minutes.