Equipment Needed
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Wooden spoon or spatula
- Can opener
- Measuring spoons
- Colander
- Grater (if shredding cheese from a block)
Step-by-Step Instructions
First, I always start by preheating my oven to 375°F (190°C). This gives it plenty of time to get perfectly hot for that all-important crispy tot finish. Then, in my large skillet over medium-high heat, I brown the ground beef with the chopped onion. I break the meat into small crumbles and cook until no pink remains. This is where the first wave of amazing smell hits! I drain any excess grease—about a tablespoon left in the pan is ideal for flavor. I add the minced garlic, cumin, and taco seasoning, stirring for a full minute until fragrant. This blooms the spices and makes their flavor pop.
Next, I reduce the heat to low and stir in the cream of chicken soup, the drained diced tomatoes with green chiles, the drained corn, and the rinsed black beans. I mix everything until it’s beautifully combined and heated through. The mixture will be thick and hearty. I turn off the heat and stir in one cup of the shredded cheese, letting the residual warmth melt it into a gooey, cohesive filling. I’ve tried adding the cheese to the baking dish separately, but mixing it in here ensures every single bite is cheesy.
Now, I transfer this delicious beef mixture into my ungreased 9×13 baking dish, spreading it into an even layer. This is the flavorful foundation. The fun part comes next: meticulously arranging the frozen Tater Tots in tight, orderly rows over the entire surface. I press them down slightly into the meat layer. I know it’s tempting to just pour them on, but taking the minute to line them up ensures maximum coverage and an even, golden-brown crunch in every serving. I learned this after a first attempt that left bald, saucy spots!
Finally, I slide the dish into my preheated oven and bake, uncovered, for 30 minutes. Then, I carefully pull the rack out and sprinkle the remaining cup of cheese evenly over the hot Tater Tots. I return it to the oven for another 10-15 minutes. You’re waiting for the cheese to be fully melted and bubbly and the Tater Tots to be deep golden brown and crisp. I let it rest on the stovetop for about 5-10 minutes before serving—this is crucial! It allows the filling to set slightly so you get neat, perfect squares instead of a delicious but messy scoop.(See the next page below to continue…)