Mexican Tater Tot Casserole

Mexican Tater Tot Casserole

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Mexican Tater Tot Casserole

Mexican Tater Tot Casserole

Prep Time 10 minutes
Cook Time 45 minutes
Servings 8


  • 2 pounds Ground beef
  • 1 cup Finely diced onions - optional
  • Salt and pepper
  • 2 tsp Chili powder
  • 2 cans (10.75 ounces each) Cream of chicken soup
  • 2 cans (10 ounces each) Enchilada sauce
  • 1 ½ cup Corn - optional
  • 1 can (15 ounces) Chili beans - optional
  • 1 bag (32 ounces) Frozen tater tots
  • 2 to 3 cup Shredded Mexican blend cheese
  • Sour cream - optional
  • Sliced jalapeno or scallions - optional


  • In a large skillet brown the beef and onions until beef is crumbly and no longer pink.
  • Drain any grease.
  • Season beef with a little salt and pepper and chili powder.
  • Mix in soup and enchilada sauce.
  • Heat and stir until combined. Stir in corn and beans if you like.
  • Spoon mixture into a 9 x 13 inch casserole dish that’s been sprayed with cooking spray.
  • Sprinkle cheese over the top. Top with tater tots.
  • Bake in a preheated 350 degree oven for 30 to 45 minutes or until bubbly.
  • Serve with a little sour cream and sliced jalapenos or scallions on top.


Calories: 736kcal | Carbohydrates: 53g | Protein: 34g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 1736mg | Potassium: 1005mg | Fiber: 6g | Sugar: 6g | Vitamin A: 540IU | Vitamin C: 12mg | Calcium: 393mg | Iron: 5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating


  1. sac longchamps says:

    This product is actually amazing, fits your brain nicely, comfortable, it doesn’t offer headache because it squeezes your brain too small.

  2. Michele C says:

    Quick, delicious, fun