Name: Mexican Tater Tot Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 tablespoon olive oil; 1 medium onion (diced); 1 medium green bell pepper (diced); 1 pound ground beef; 4 garlic cloves (finely chopped); 4 tablespoons taco seasoning; 1/2 teaspoon smoked paprika; 1 ounce pickled jalapeño pepper (chopped); 1/2 cup sweetcorn; 1 can black beans (drained and rinsed); 1/2 cup enchilada sauce; 1/2 cup sour cream; 2 cups Mexican cheese blend (shredded, divided); 16 ounces frozen tater tots; Salt and freshly ground black pepper to taste

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Mexican Tater Tots Casserole is a cozy, flavor-packed bake loaded with seasoned beef, black beans, melty cheese, and crispy tater tots on top. It’s super easy to throw together and seriously hard to stop eating once you dig in.

Mexican Tater Tot Casserole with spring onions

I’m a firm believer that some nights just call for tater tots and this Mexican Tater Tots Casserole came straight out of one of those "I need something cozy and cheesy ASAP" moments.

So if you have a bag of tater tots in the back of the freezer, this is your sign to turn it into a a slightly nostalgic but nevertheless super comforting casserole.

You’ve got layers of seasoned beef, melty cheese, and a little kick from jalapeños that create a casserole that feels way more special than the 10 minutes it takes to prep.

Why you’ll love this Mexican tater tot casserole

The tater tots get golden and crispy while all that melty goodness bubbles underneath.
You can tweak it a million ways depending on what’s in your fridge.
It’s made with pantry ingredients yet it has big cozy vibes!

What you’ll need

Olive oil — Just a splash to soften the veggies and get everything started.

Onion and green bell pepper: Dice them up small so they melt right into the beef mixture without big crunchy bites. You can use whatever color bell pepper you have.

Ground beef: I usually go for lean beef, but honestly, any kind works since you can drain the fat if needed.

Garlic — I like to use fresh for the best flavor but powder definitely works here.

Taco seasoning + smoked paprika: For that perfect Tex-Mex vibe.

Pickled jalapeños — For a bit of heat; leave it out if you prefer a milder dish.

Sweetcorn — Frozen, canned, fresh — whatever you’ve got works great here.

Beans — I used black beans but pretty much any kind works here. Give them a good rinse if you're using canned.

Enchilada sauce — Just a little bit to keep everything saucy without drowning it. Any red enchilada sauce you like is perfect.

close up photo of a Mexican Tater Tot Casserole

Sour cream — It makes the filling super creamy and ties everything together.

Cheese — I used a Mexican cheese mix but any blend would do as long as it’s melty.

Frozen tater tots — No need to thaw them; they go straight from freezer to oven.

Pro tip

If you’ve got some broken tater tots in the bag, don’t stress and use them. They actually help fill the gaps and get extra crispy edges!

How to make Mexican tater tot casserole

Here’s a quick peek at how it’s done! Full ingredients and instructions are listed in the recipe card at the bottom of the post.

Cook the onion and bell pepper in olive oil until soft, then add the ground beef and brown it.

Stir in garlic, taco seasoning, paprika, jalapeños, corn, black beans, and enchilada sauce.

Mexican Tater Tot Casserole cooking steps

Mexican Tater Tot Casserole making instructions

Let it simmer, then mix in sour cream and half the cheese.

adding beans to a Mexican Tater Tot Casserole

South American dish cooking instructions

Spread the beef mixture in a baking dish and top with a single layer of frozen tater tots.

Bake until the tots are golden, then top with the rest of the cheese and bake again until melty and bubbling.

Substitutions and variations

Skip the jalapeños or swap in bell pepper if you’re going for a mild version.
If you don’t have black beans, pinto beans or kidney beans are totally fine.
You can swap the ground beef for ground turkey, chicken or even a vegetarian alternative.

Helpful tips

This is a dish that you can make ahead and bake later. Prep the whole thing earlier in the day and just pop it in the oven when you’re ready.
If your tots aren’t browning, hit broil for 1–2 minutes. Just don’t walk away because they go from golden to burnt real fast.
Taste the filling before layering. Once the tots go on, there’s no going back so make sure the seasoning feels just right beforehand.

What to serve with taco tater tot casserole

This casserole is basically a full meal on its own, but if you’re in the mood to round it out, here are a few easy add-ons:

Salsa or guac on the side: Always a hit if you like adding a little zing or creaminess on top.
A fresh green salad: Something light and citrusy is perfect to balance out the cheesy, crispy situation going on here.
Hot sauce or jalapeño slices: If you're a spice person, this is your moment.
Something fizzy or limey to drink: Sparkling water with lime, a casual margarita, or even a cold beer all play really well here.

Leftovers and storage

If you’ve got leftovers, lucky you — this reheats like a dream.

Storage: Let the casserole cool completely, then pop it into an airtight container. It’ll keep in the fridge for up to 4 days.
Reheating: Warm it up in the oven at 350°F (180°C) for about 15–20 minutes to get those tots crispy again. You can also microwave it if you're in a hurry, but the tots will be softer (still tasty though!).
Freezing: Yep, it freezes well too. Just wrap individual portions and stash them for up to 2 months. Thaw in the fridge overnight and reheat in the oven for best texture.

More easy casserole recipes

If you’ve tried this Mexican tater tot casserole recipe, please rate it and leave a comment below! I’d love to hear how it turned out.

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Mexican Tater Tot Casserole