Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Tater Tot Taco Bake

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.



Just in time for Taco Tuesday – this is a family favorite to enjoy these Tater Tot Taco Bake!

Ingredients

1lb ground beef (I use Yves as a veggie option)
1 small onion (diced)
1 garlic clove (minced)
1 small can of black olives (sliced and optional)
1 (1 ounce) package taco seasoning mix
1 (16 ounces) bag frozen corn
1 (4 ounces) can green chilies (diced and drained)
1 (12 ounces) can of black beans (drained and rinsed)
1 (16 ounces) bag shredded Mexican cheese blend
1 (16 ounces) package frozen tater tots
1 (10.5-ounce fluid ounce) can enchilada sauce

Method:

Preheat the oven to 375 degrees.
Spray a 9×13 inch baking dish with cooking spray.
Heat a skillet to medium-high heat.
Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned.
Drain off any excess fat.
Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
In a large bowl combine the ground beef mixture, 3/4 of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish.
Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
Place into the oven and bake at 375 degrees for 40 minutes.
During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives.
Return to the oven and bake until the cheese is melted and bubbly.
Serve with toppings of shredded lettuce, sour cream, and guacamole!

Ole!

Prepared, tried, and tested by:  Mona Aumair 

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please es**@es*******.com">contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment