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Mexican Tater Tot® Casserole


"Made my own creation after reviewing numerous recipes for Tater Tot® casserole. My fiance loves it! Garnish with sour cream and lettuce."
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45 m servings 353 cals
Original recipe yields 8 servings (1 9x13-inch casserole)

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  1. Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
  2. Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
  3. Bake in the preheated oven until beef is no longer pink, about 25 minutes.
  4. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.


  • Cook's Notes:
  • Do not use creamed corn in this recipe.
  • Any Cheddar or mozzarella cheese blend will do.
  • You can adjust the heat of the dish by adding in jalapeno peppers, or using a hot salsa and/or nacho cheese sauce.

Nutrition Facts

Per Serving: 353 calories; 21.2 g fat; 28.9 g carbohydrates; 16.8 g protein; 52 mg cholesterol; 808 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I loved the idea of this but it was just okay. I did make a couple of changes. I used fresh mushrooms instead of can because I had them and fresh is always better. My other change was with the ...