A delicious one pan kid friendly meal filled with meat, beans and veggies that is an easy complete meal for a busy night! It can be prepped ahead and baked later or made all together and reheated for various meal times. See below for how easy this comes together and tips/substitution ideas.
Mexican Tater Tot Casserole Adaptations
- Tater Tots: I used regular and sweet potato to test it out – both work great and you can do a combination of both.
- Ground Meat:
- Ground Turkey
- Lean Ground Beef – I use 90-93%
- Veggies:
- I did shredded zucchini as a way to make it a complete meal and sneak some more veggies in but you can eliminate (you don’t taste it).
- You could do diced peppers or shredded spinach instead or skip all together.
- Cheese: If you have someone who is dairy intolerant you can leave a section without cheese or use your favorite dairy free alternative.
- Enchilada Sauce – This has a lot of flavor and spice already but if you like extra spice and sauce you can add 1/2 cup – 1 cup.
- Black Beans – I only use a half of a can, because not everyone likes them. I only put them towards one half of the pan.
How to Make the Mexican Tater Tot Casserole
Heat oil over medium heat in a 10-12 inch cast iron pan or an oven safe skillet. Then add the onion and cook until tender and translucent (about 5 minutes). Next add the minced garlic and cook for 1 minute. Then add the ground meat to the skillet, break into small chunks and cook until it is lightly browned (about 5 minutes).
Add salt and spices, mix to combine and cook for 1 minute.
Then if you are adding veggies fold them in and cook for 2-3 minutes. Lastly, fold in beans and corn and turn off the heat.
Sprinkle 1 cup cheese over the mixture, then add the tater tots, then the remaining cheese.
Bake for 20 minutes and then broil for 2-3 minutes. Let cool for 5 minutes and Enjoy!
Mexican Tater Tot Casserole
- 1 tablespoon oil (olive, canola or avocado)
- 1lb ground meat (lean ground beef 90%-93% or ground turkey)
- 1 small onion diced (about 1 cup)
- 2 garlic cloves, minced
- 1 tsp kosher salt
- 1 tbsp chili powder
- 1 1/2 cups corn (frozen or cooked and cut off the cob)
- 1 zucchini grated (optional)
- 1 cup black beans (1/2 can – you can use the full can if you want)*
- 1 (16 ounce ) package frozen tater tots
- 2 cups shredded Mexican cheese blend
Ingredients:
Prepare:
- Preheat oven to 400 degrees F if you are cooking right away.
- Heat oil over medium heat in a 10-12 inch cast iron pan or an oven safe skillet.
- Add onion and cook until tender and translucent (about 5 minutes).
- Add the minced garlic and cook for 1 minute.
- Add the ground meat to the skillet, break into small chunks and cook until it is lightly browned (about 5 minutes).
- Add salt and spices, mix to combine and cook for 1 minute.
- Optional: fold in the zucchini (or other vegetable of choice) and cook for 2-3 minutes.
- Lastly, fold in the beans and corn and turn off the heat.
- Sprinkle 1 cup cheese over the mixture, then add the tater tots, then the remaining cheese.
Cook:
- If prepping ahead of time wrap with foil and place in refrigerator until you are ready to cook.
- When ready to cook: uncover and bake until the tater tots are crispy, about 20-25 minutes.
- Let cool for 5 minutes before serving. Option to serve with avocado and sour cream.
Notes:
- If you make ahead and you are going to bake it within 1-2 hours you can leave it at room temperature.
- Black Beans: I only use a half of a can, because not everyone likes them. I only put them towards one half of the pan.
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