Just what the grandkids ordered. Tater tots, Mexican food, and cheese! This is one of those meals that you can throw together with ingredients you would normally have on hand. Great for pot luck or a quick meal for unexpected company. Some kids don't like onion or garlic; these can be omitted.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.

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  • Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.

  • Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir 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; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.

  • Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.

Nutrition Facts

477 calories; protein 24.9g 50% DV; carbohydrates 38.4g 12% DV; fat 27g 42% DV; cholesterol 75.6mg 25% DV; sodium 1305.3mg 52% DV. Full Nutrition

Reviews (623)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/10/2016
This is very easy to make and very tasty. Very good. Read More
(262)

Most helpful critical review

Rating: 3 stars
01/30/2013
This was just OK for us. As is, neither my hubs or I were all that impressed. With a few tweaks we'd be much more receptive to having this again. The concept is creative and the potential for improvement is there, but the execution is completely wrong, IMHO. Combining the tater tots with everything else was where this went downhill. The tots were mushy and barely noticeable. I suggest layering the tots on TOP of the meat / corn / bean mixture. Pour the remaining enchilada sauce over all, cover with cheese and bake as directed. I also do not think it's necessary to use frozen corn (I used canned Fiesta corn but PictSweet brand sells a frozen Southwest blend that would also work and eliminate the need for a separate can of beans). Since beans are only sold in 15 oz. cans at my local grocery store, I added a *tad* more than called for. My final change (per the advice of others) was to add a 4 oz. can of diced green chilies because my hubs and I LOVE spicy food. The usual taco garnishes (i.e. shredded lettuce, tomato, green onion and sour cream) added a little pizzazz to our plates. Thanks for sharing your recipe, Mama Smith. I am looking forward to trying this again - with MY changes! :-) Read More
(102)
870 Ratings
  • 5 star values: 603
  • 4 star values: 193
  • 3 star values: 43
  • 2 star values: 24
  • 1 star values: 7
Rating: 5 stars
05/09/2016
This is very easy to make and very tasty. Very good. Read More
(262)
Rating: 5 stars
07/27/2011
I have to write a review bc when I looked at this recipe I almost didnt make it bc at the time there was only one. :P But I made it anyway and I have to say it is A-M-A-Z-I-N-G!!!!!!! I must make!! And a new favorite for my family! My picky 3 yr old and my hubs LOVED it! Seriously delicious!! I did omit the garlic but im sure its just as good with it! And I added sour cream at the end.. with or without though.. its great! Read More
(197)
Rating: 5 stars
08/09/2011
I made this for dinner tonight and it was to die for! I added a can of green chiles to the meat mixture, and put tots on top at the end with the cheese. I broiled it for a few minutes to add a little crunch. We ate it with sour cream and hot sauce. It was sooo yummy. Next time I might add some tortilla chips on top too. What a great find! Read More
(176)
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Rating: 5 stars
08/24/2012
This can be adaptable for the slow cooker during the hot weather, when you don't want to heat up the kitchen. Follow steps 1 and 2 exactly. Step 3--grease the cooker and add 1/3 of enchilada sauce to bottom. Step 4--line the cooker (all the way up the sides if possible) with the tater tots. Step 5--spoon the meat/bean/corn mixture in the middle of the tater tot "nest." Step 6--drizzle the remaining enchilada sauce over the meat mixture and any exposed tater tots. Step 7--cook on low for 5-7 hours (or high 3-4 hours). Sprinkle cheese during last hour of cooking. Slow cookers vary in heating, so cook until the tater tots are hot and steamy! Read More
(114)
Rating: 3 stars
01/30/2013
This was just OK for us. As is, neither my hubs or I were all that impressed. With a few tweaks we'd be much more receptive to having this again. The concept is creative and the potential for improvement is there, but the execution is completely wrong, IMHO. Combining the tater tots with everything else was where this went downhill. The tots were mushy and barely noticeable. I suggest layering the tots on TOP of the meat / corn / bean mixture. Pour the remaining enchilada sauce over all, cover with cheese and bake as directed. I also do not think it's necessary to use frozen corn (I used canned Fiesta corn but PictSweet brand sells a frozen Southwest blend that would also work and eliminate the need for a separate can of beans). Since beans are only sold in 15 oz. cans at my local grocery store, I added a *tad* more than called for. My final change (per the advice of others) was to add a 4 oz. can of diced green chilies because my hubs and I LOVE spicy food. The usual taco garnishes (i.e. shredded lettuce, tomato, green onion and sour cream) added a little pizzazz to our plates. Thanks for sharing your recipe, Mama Smith. I am looking forward to trying this again - with MY changes! :-) Read More
(102)
Rating: 5 stars
07/27/2011
This recipe was really good! I did a couple things differently...I used ground chicken instead of beef (because thats what I had thawed) I also used regular frozen corn because I couldn't find Mexican Style and I didnt put cheese in the dish because my husband doesn't like cheese. I just sprinkled some on top for me!:) This will definitely be made again and I will thaw beef out next time to try it that way! Thanks for a great recipe! Read More
(73)
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Rating: 5 stars
07/29/2011
All I can say is Awsome!! Was a quick and easy dinner and my family absolutely loved it. I added a small can of diced green chilis to give it a little extra flavor. Read More
(37)
Rating: 5 stars
08/01/2011
This was really good. I didn't have tater tots so I made the recipe on the stove and topped it with homemade hashbrowns and cheese. I also made the enchilada sauce from the ten minute enchilada sauce recipe on here! I used plain frozen corn and co jack cheese. Really good. Read More
(36)
Rating: 4 stars
08/24/2011
This is really a tasty meal. All flavors worked together nicely. I did add a small amount of green chilies I had in fridge. Thanks for submitting this recipe. A definite keeper. Read More
(23)