Taco Tot Hot-dish
- andreajirele
- Mar 13, 2017
- 3 min read

Coming home for spring break I was hoping for some warmer weather. I should have known better being that I was only coming home to Eden Prairie in the middle of March. Mother nature didn't fail and made sure to give us a nice snow fall. So to make my midwestern spring break a little bit warmer, I thought what better way than to enjoy some tater tot hot-dish. After looking up a few different recipes, I was inspired by the taco versions I saw. I noticed that some of these recipes used veggies that my family wouldn't enjoy, so I omitted these veggies and substituted potato crowns for the traditional tater tots.
This recipe was very easy to make. I simply cooked up the ground beef, and added the rest of the ingredients to the skillet. Besides the casserole dish I only used the skillet, so clean up was fairly quick as well! The only extra step I had to consider was making sure I took the dish out of the oven before adding the last cup of cheese.
I did end up making 2 hot-dishes, because my dad is not a fan of black beans. One dish included beans and one did not. One of the reasons I love this recipes is because it is very simple to add in or take out any ingredients that you wish. If I didn't have to consider the preferences of others I probably would have topped the casserole with lettuce, tomatoes and olives to really capture the taco flavor! We had potato crowns in our freezer so I decided to use those instead of tater tots and I really liked how they laid flat to the rest of the ingredients.

This meal was a hit, and I would for sure make it again (maybe with a little extra veggies). I think it captured the comfort that comes with a midwestern casserole, but also included the taco flavors that I know my family loves. I think this dish is perfect if you need the best of both worlds for a dinner. Not sure whether to do taco night or to make a hot-dish? This taco tot hot-dish is a little bit of both and definitely won't disappoint.
Taco Tot Hot dish
Ingredients
1 lb ground Beef
1 packet taco seasoning
1 can black beans (drained and rinsed)
1 bag frozen corn (14.4 oz)
1 can red enchilada sauce (10 oz)
3 cups shredded Mexican cheese
4 cups frozen potato crowns
Instructions
- Preheat oven to 375 degrees and spray a 9x13 inch casserole dish with cooking spray
- Cook the ground beef in a skillet, drain grease, and add taco seasoning.
- Lower heat and add in corn (frozen), beans, and enchilada sauce. Allow this to cook for another 5 minutes.
- Add in two cups of the shredded cheese. Stir until cheese is melted and well combined.
- Pour entire mixture into the casserole dish. Add an even layer of the potato crowns to the top of the casserole.
- Bake for 35-40 minutes, remove casserole from oven and sprinkle the remaining cup of shredded cheese to the top of the potato crowns. Bake another 5 minutes or until the cheese is melted.
-Allow the casserole to cool before serving. Add sour cream, tomatoes, olives or any other taco toppings you’d like. Enjoy!
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