Taco Taters

Name: Taco Taters
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 pound ground beef; 1 (15.25 ounce) can corn; 1 (8 ounce) jar salsa; 1 ounce processed cheese (such as Velveeta®); 1 ounce cream cheese; 1 package taco seasoning mix; 1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®); 1 (4 ounce) can sliced black olives; 1 (4 ounce) can diced jalapeno peppers; 4 ounces shredded Cheddar cheese; 1 (8 ounce) container sour cream

Rating: 4.61 stars

31 Ratings
19 Reviews
15 Photos

This quick dinner was inspired by many other posts while looking for easy, gluten-free meal idea for a large crowd. It got such rave reviews i had to post for future meal. I failed to take a picture though.

By mullucj45

Gallery

Recipe Summary

prep:

15 mins

cook:

35 mins

total:

50 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 2

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add corn, salsa, processed cheese, cream cheese, and taco seasoning to ground beef and stir until combined.
Step 3

Spread beef mixture over bottom of 9x13-inch baking dish. Arrange potato nuggets over beef mixture, sprinkle black olives, jalapenos, and Cheddar cheese on top.
Step 4

Bake in preheated oven until potato nuggets are crisp and cheese is bubbly, about 25 minutes. Garnish with sour cream.

Nutrition Facts

Per Serving:

566 calories; protein 24.3g; carbohydrates 42.7g; fat 35.9g; cholesterol 91.3mg; sodium 1892.3mg. Full Nutrition

Reviews (19)

Most helpful positive review

strawberry

02/08/2016

This is amazing. I added onions and sweet red bell peppers. It turned out perfect everyone loved it. I will definitely make it again. Read More

Helpful

(5)

Most helpful critical review

kmpbc

09/26/2016

My husband liked this. I like a bit more sophisticated flavors. Kids didn't care for it. Read More

31 Ratings

5 star values: 25
4 star values: 2
3 star values: 3
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Frank M

07/02/2015

I added black beans doubled the recipe and made a mess in a 9x13 lol. I would recommend for not doubling 8oz velveeta and 4oz cream cheese. The measurement seemed a little off but I used my knowledge to adapt then and it was amazing. Well definitely make again and again Read More

Helpful

(5)

strawberry

02/08/2016

This is amazing. I added onions and sweet red bell peppers. It turned out perfect everyone loved it. I will definitely make it again. Read More

Helpful

(5)

bryna123

06/12/2016

A few additions of my own like green pepper and onion were great. For cheese I used 100g of Philadelphia Creamy Cheddar and it was tasty. The taco seasoning was a little salty for my taste so I added the sour cream right into the mix and that cut the salt. Topped with green onions just because I had some. A nice one dish meal but not a healthy one therefore the 4 star. Read More

Helpful

(3)

Linda

12/08/2015

I doubled the recipe using a 15x10 casserole dish and it worked great. Skipped the cream cheese and used a little more Cheeze Whiz and cut back a bit on the olives. Served to a group and they all loved it and it went quickly. Will definitely make again. Read More

Helpful

(1)

Deepwoods

09/19/2016

"Mmmm..... it's a keeper." That was the wife's assessment after the first taste. I divided ALL ingredients in half and put in a pie pan rather than a larger pan. I also used sweet peppers on half since the wife doesn't care for jalapenos. I also included some chopped onion to the top of the mixture. The finished product was just enough for two of us and a leftover lunch for me. This recipe will be making a regular appearance at our house. Read More

Jean McChesney Bennett

07/15/2017

Since I only had canned Mexican corn that was what I used along with a can of black beans and some diced onions that I had in the refrigerator. My husband loved it. Delicious and very easy! Read More

Todd Shryock

08/11/2015

This was different and very good. Mine probably needed to be cooked another 5 minutes (so 30 instead of 25) but that was the only change I would make. Read More

Ginger K

06/25/2018

I'm one who loves to do my own thing so I added black beans bell peppers cilantro and used cheddar for the cheese. I also switched the cream cheese for sour cream. I left out olives and jalapenos too. It was very good!! It made a lot so I have some great leftovers! Read More

Stacy Harmon

07/05/2019

I didn't add the olives or jalapenos... but everyone loved it. We used the little that was left over on chips like a dip. Read More

kmpbc

09/26/2016

My husband liked this. I like a bit more sophisticated flavors. Kids didn't care for it. Read More

More Reviews

Back to Taco Taters

All Reviews for Taco Taters

- of Reviews

Taco Taters

Servings Per Recipe: 6
Calories: 565.5

% Daily Value *

protein: 49 %

carbohydrates: 14 %

dietary fiber: 19 %

sugars:

fat: 55 %

saturated fat: 80 %

cholesterol: 30 %

vitamin a iu: 21 %

niacin equivalents: 59 %

vitamin b6: 19 %

vitamin c: 8 %

folate: 12 %

calcium: 25 %

iron: 18 %

magnesium: 15 %

potassium: 19 %

sodium: 76 %

thiamin: 9 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Taco Taters

1 of 19

All Reviews

Frank M

07/02/2015

Helpful

(5)

strawberry

02/08/2016

This is amazing. I added onions and sweet red bell peppers. It turned out perfect everyone loved it. I will definitely make it again.

Helpful

(5)

bryna123

06/12/2016

Helpful

(3)

Linda

12/08/2015

Helpful

(1)

Deepwoods

09/19/2016

Jean McChesney Bennett

07/15/2017

Since I only had canned Mexican corn that was what I used along with a can of black beans and some diced onions that I had in the refrigerator. My husband loved it. Delicious and very easy!

Todd Shryock

08/11/2015

This was different and very good. Mine probably needed to be cooked another 5 minutes (so 30 instead of 25) but that was the only change I would make.

Ginger K