Tater Tot Enchilada Casserole


Tater Tot Enchilada Casserole

Course Main Course
Cuisine American, Mexican
Author Catherine’s Plates


  • 1 large deep skillet
  • cutting board & sharp knife
  • 1 9 x 13 baking dish
  • spatula & wooden spoon


  • 1 – 1 1/2 lbs ground beef
  • 1 medium yellow onion, diced small
  • 2 tsp minced garlic
  • 2 TBS taco seasoning
  • 1 (10oz) can enchilada sauce (mild, medium, or hot)
  • 28 oz bag frozen tater tots
  • 2 cups shredded mexican cheese blend
  • OPT TOPPINGS: pico de gallo, green onions, sour cream, olives, etc.


  • Preheat oven to 350 degrees. Spray a (9" x 13") baking dish with non-stick cooking spray lightly and set aside.
  • In a large deep skillet over medium high heat add ground beef & diced onion. Cook until beef is browned and onion is softened.
  • Stir in garlic and cook for 1 additional minute.
  • Stir in taco seasoning and enchilada sauce and mix well.
  • Add in frozen tater tots and mix well until all tots are coated well with meat mixture. Pour mixture into prepared baking dish and smooth out evenly.
    NOTE: make sure tater tots remain frozen until adding to pot.
  • Top with shredded cheese evenly. Bake in preheated oven for 15-18 minutes or until tater tots are heated through and cheese is melted.
  • Serve up with favorite toppings of pico de gallo, green onions, olives, sour cream, etc. Enjoy.