This Taco Tater Tot Casserole was a nice change to our usual taco night. Taco meat, cheese, diced tomatoes and green chiles, sour cream tossed with tater tots. I mean, what's not to like! This casserole can be made ahead of time and frozen or refrigerated overnight. I like to split the casserole into two 8x8-inch foil pans. I bake one and freeze one for later.
We both LOVED this Taco Tater Tot Casserole. We ate it for dinner and leftover for lunch the next day. It was delicious both times! Feel free to top the casserole with your favorite taco toppings - lettuce, tomatoes, olives, guacamole, more sour cream. Get creative!
Taco Tater Tot Casserole
- 1-1/2 lb lean ground beef
- 1 (1-oz) package taco seasoning
- 1 (10-oz) can diced tomatoes and green chiles, undrained
- 1/3 cup water
- 1 (10.75-oz) can condensed cheddar cheese soup
- 16 oz sour cream
- 2 cups shredded cheddar cheese
- 1 (32-oz) package frozen tater tots
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
Cook ground beef in a large skillet until no longer pink. Drain fat. Stir in taco seasoning, diced tomatoes and green chiles and water. Simmer for 5 minutes.
In a large bowl, combine cooked beef, cheddar cheese, tater tots, cheese soup and sour cream. Mix until throughly combined.
Spread mixture into prepared pan.
Bake for 45 to 50 minutes, until bubbly.