Tex-Mex meets tater tots in this easy, inexpensive, and all-around comforting one-dish dinner. Our spicy twist on the classic tater tot casserole consists of a succulent ground beef filling—featuring creamy black beans, crisp-sweet corn, cheese, and mild green chiles for a kick—topped with crispy tater tots, and finished with a drizzle of an addictively spicy and tangy sour cream sauce. Top this fiesta of a casserole with fresh garnishes, such as avocado, tomato, jalapeño, and cilantro, and it’s as perfect to serve at your next football feast as it is for a casual weeknight meal. We use 85/15 lean ground beef for this recipe and recommend that you do not go with anything leaner, as the higher fat percentage both contributes to the filling’s rich flavor and keeps it from drying out while baking.
1 (1-oz.) pkt. original taco seasoning (such as Old El Paso)
1/2 tsp. kosher salt
2 cups frozen corn, thawed
1 (15-oz.) can black beans, rinsed and drained
1 (5-oz.) can chopped mild green chiles, drained
8 oz. shredded Mexican cheese blend (about 2 cups), divided
1 (32-oz.) bag frozen potato tots
1/2 cup sour cream
2 Tbsp. hot sauce (such as Cholula)
2 Tbsp. fresh lime juice (from 1 lime)
1 ripe (6 oz.) avocado, chopped
1 small (5 oz.) tomato, chopped
1 jalapeño chile, thinly sliced
Cilantro leaves, for garnish
How to Make It
Preheat oven to 400°F. Heat a large skillet over medium-high. Add ground beef, onion, taco seasoning, and salt; cook, stirring to crumble, until browned, 8 to 10 minutes. Remove from heat. Stir in corn, beans, green chiles, and 1 cup of the cheese.
Spoon mixture into a lightly greased 9- x 13-inch baking dish. Place potato tots in an even layer on top of mixture.
Bake, uncovered, in preheated oven until tots are golden brown and crispy, 35 to 40 minutes. Sprinkle with remaining 1 cup cheese. Bake until cheese is melted, about 5 minutes.
Whisk together sour cream, hot sauce, and lime juice. Drizzle casserole with sour cream mixture; top with avocado, tomato, jalapeño, and cilantro.
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