The first time I made this Mexican Tater Tot Casserole, the incredible aromas of cumin and roasting corn filled my entire kitchen, wrapping the house in the kind of warm, savory hug that instantly makes everyone gather and ask, “When can we eat?” I discovered this recipe during a busy week when I needed something that felt like a celebration but came together like a weeknight savior. It’s become my ultimate crowd-pleaser, a dish where crispy tots meet a deeply flavorful, cheesy beef filling. It’s the comforting, hearty meal that never fails to bring smiles and satisfied sighs to my table, and I’m so excited to share my tested version with you.
Ingredients
- 2 lbs ground beef (80/20 works best for flavor)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning (or 2 ½ tbsp homemade)
- 1 tsp ground cumin
- 1 (10.5 oz) can cream of chicken soup (or mushroom for a swap)
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), drained
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups shredded Colby Jack cheese, divided
- 1 (32 oz) bag frozen Tater Tots
- Optional for garnish: chopped cilantro, sliced jalapeños, sour cream, diced avocado
I’ve tested this with leaner beef, but trust me, the 80/20 blend adds necessary moisture and richness that makes a huge difference. Don’t skip draining the corn and tomatoes with green chiles—I learned the hard way that extra liquid makes the filling soupy. The cream of chicken soup is the “secret” binder that seems odd but creates the perfect creamy texture; I’ve tried it with just sour cream and it wasn’t the same. For the cheese, a pre-shredded blend is fine for convenience, but I find a block of Colby Jack that I shred myself melts so much creamier.(See the next page below to continue…)