Ingredients
Scale
For the taco meat base:
- 1 1/2 pounds lean ground beef (turkey works too!)
- 1 medium onion, chopped up (roughly 1 cup)
- 3 cloves garlic, finely chopped
- 1 packet (1.25 oz) taco seasoning mix (or 3 tbsp homemade mix)
- 1 can (15 oz) black beans, drained & rinsed
- 1 can (14.5 oz) diced tomatos with green chiles, with juice
- 1 cup frozen corn
- 1/4 cup water
- 1 tbsp tomato paste (makes the flavor richer)
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt & pepper to your liking
For building the casserole:
- 1 bag (32 oz) frozen tater tots
- 3 cups Mexican-style shredded cheese blend, separated
- 1/3 cup sliced black olives (skip if you’re not a fan)
- 1/4 cup fresh cilantro, chopped, divided in half
For topping individual servings:
- 1 cup shredded lettuce
- 1 medium tomato, diced up
- 1/2 cup sour cream
- 1 avocado, cut into chunks
- 1/4 cup green onions, sliced
- Lime wedges
- Hot sauce (for those who like it spicy)
Instructions
- Get the oven ready: Heat to 375°F (190°C). Spray some cooking oil in a 9×13 inch baking dish.
- Cook the meat: Using a big skillet over medium-high heat, cook the ground beef with the onion till the meat isn’t pink anymore (about 5-7 minutes). Break the meat into small pieces while it cooks. Pour off extra fat if there’s too much.
- Add the flavorings: Toss in the minced garlic and cook about half a minute till you can smell it. Then mix in the taco seasoning, tomatoes with chiles, black beans, corn, water, tomato paste, cumin, and oregano. Turn the heat down to medium-low and let it bubble gently for 5-7 minutes till it thickens a bit. Add salt and pepper how you like it.
- Start the layers: Spread half of your tater tots evenly across the bottom of your baking dish. (If you want the bottom extra crispy, you could bake just this layer for about 10 minutes first).
- Add the meat mixture: Spoon all your seasoned meat mixture over those tater tots. Sprinkle 2 cups of the cheese across the meat.
- Finish the top: Arrange your remaining tater tots on top of the cheese. Sprinkle the last cup of cheese over everything. If your using olives, scatter them on top.
- Bake it: Put the dish in the oven, uncovered, for 30-35 minutes. You’ll know it’s done when everything’s bubbling and the tater tots are golden and crispy. If the top starts getting too brown too fast, you can loosely cover it with foil.
- Let it rest: Take it out of the oven and let it sit for 5 minutes. Sprinkle half the cilantro on top.
- Serve it up: When dishing out portions, top each serving with lettuce, diced tomatoes, sour cream, avocado, green onions, and the rest of the cilantro. Put lime wedges and hot sauce on the table for people to add if they want.
Notes
- Make it spicier: Add a chopped jalapeño to the meat or use some pepper jack cheese in your mix.
- For gluten-sensitive folks: Check both your taco seasoning and tater tot brands—some contain wheat.
- Storing leftovers: This keeps in the fridge up to 4 days. Reheat in microwave or oven until hot through.
- For the crispiest tots: Use them frozen—don’t thaw them first. I always keep them frozen and they turn out perfect every time!
- Prep Time: 15
- Cook Time: 35
Nutrition
- Calories: 420
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