Tater Tot Enchilada Bake
I will fully admit that when I hear the words “Tater Tot,” I’m immediately paying attention. Not sure why the humble tot gets a bad wrap in the food world. I mean, it’s just shredded potatoes put into a cute little tube shape. Crispy on the outside and tender on the inside. Nothing weird or strange about that. That’s called goodness.
Now, I know it’s a side dish that is often synonymous with the littler human folk. But, well, there will always be that little bit of me that refuses to grow up. So rock on little tater tot. I’m never gonna give you up. Never gonna let you down. Channeling my inner-Rick Astley right there.
Anyhow, you need to make this Tater Tot Enchilada Bake. It is SO good and I know your fam jam is gonna love it. It is not crazy-spicy. Also, I know some folks have a love/hate with olives. No biggie, just leave them out if you aren’t a fan.
Ingredients:
1 pound ground beef
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp. fajita seasoning
4 cups frozen tater tots (about 1/2 bag)
1 (10 oz.) can mild red enchilada sauce
2 cups pepper jack cheese, shredded
1 cup shredded cheddar cheese (optional)
1 (2.25 oz.) can sliced black olives
sliced green onions, diced tomatoes and sour cream, for topping
1 pound ground beef
1 medium yellow onion, finely chopped
2 cloves garlic, minced
2 tbsp. fajita seasoning
4 cups frozen tater tots (about 1/2 bag)
1 (10 oz.) can mild red enchilada sauce
2 cups pepper jack cheese, shredded
1 cup shredded cheddar cheese (optional)
1 (2.25 oz.) can sliced black olives
sliced green onions, diced tomatoes and sour cream, for topping
Directions:Preheat oven to 350F degrees. In a large skillet, over medium heat, brown ground beef along with onion and garlic.
Once browned, drain excess grease then return meat to skillet.
Next, sprinkle on two tablespoons fajita seasoning. That’s my baby’s hand right there. I love that he’s old enough now that I can really show him how to cook up an entire meal.
Stir well (keep skillet on a medium-low heat)
Then pour in enchilada sauce.
Stir well.
Add frozen tater tots.
Gently stir until the tater tots are coated with sauce.
Turn off heat. Transfer mixture into a 9×13 (ungreased) baking dish. Make sure it is evenly spread out.
Sprinkle cheese all over tater tot mixture. Top with sliced black olives.
Bake uncovered for 15-20 minutes. Cheese should be melted and tater tots should be golden brown.
Serve with diced green onions, chopped tomatoes and a dollop of sour cream!
Enjoy!
Jalapeno Popper Tater Tot Chicken Casserole
Tater Tot Enchilada Bake
Print Pin RatePrep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 604kcal
Ingredients
- 1 pound ground beef
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 2 tbsp fajita seasoning
- 4 cups frozen tater tots about 1/2 bag
- 1 10 oz can mild red enchilada sauce
- 2 cups shredded pepper jack cheese
- 1 cup shredded cheddar cheese optional
- 1 2.25 oz can sliced black olives drained
- sliced green onions, diced tomatoes and sour cream
Instructions
- Preheat oven to 350F degrees.
- In a large skillet, over medium heat, brown ground beef along with onion and garlic.
- Once browned, drain excess grease then return meat to skillet.
- Next, sprinkle two tablespoons fajita seasoning onto beef.
- Stir well (keep skillet on a medium-low heat)
- Then pour in enchilada sauce. Stir well. Add frozen tater tots.
- Gently stir until the tater tots are coated with sauce. Turn off heat.
- Transfer mixture into a 9 x 13 (ungreased) baking dish. Make sure it is evenly spread out.
- Sprinkle cheese all over tater tot mixture. Top with sliced black olives.
- Bake uncovered for 15-20 minutes.
- Cheese should be melted and tater tots should be golden brown.
Notes
Serve with diced green onions, chopped tomatoes and a dollop of sour cream!
Nutrition
Calories: 604kcal | Carbohydrates: 28g | Protein: 29g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 106mg | Sodium: 1381mg | Potassium: 505mg | Fiber: 3g | Sugar: 4g | Vitamin A: 920IU | Vitamin C: 9.4mg | Calcium: 453mg | Iron: 2.8mg
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Tom Saracco says
This recipe tasted perfectly delicious. Thank you.
laura Roberts says
Looks mighty fine!
Mary @chattavore says
Oh yum, Brandie! My husband will looooove this. Thanks for the recipe!
Michelle Hatcher says
You had me at tater tots! I was needing something new for taco Tuesday.
Jane T. says
I made this recipe exactly as written out and it was AMAZING. My whole family loved it!
Kimberly M. says
I think this would go over big in my family. I pinned it for sure will be making it. Thank you for sharing.
Brandie says
Victoria, if you wanted to take the time to do that, you certainly could. However, the tater tots are not soggy or mushy when put in frozen to this dish. 🙂
Victoria says
I was wondering if it would be ok to bake or deep fry the tots before adding to the hamburger mix…might add to the crunching "CRACK" factor?
Anonymous says
I always put mine under the broiler for a few minutes to get mine a little more crunchy…Then add a little more cheese and let it melt.
Paula Smith says
I was thinking just this morning that I wanted something different for supper tonight. I had to go buy dog food for my two rotten puppies and made an impulsive decision to make your tater tot casserole tonight with a salad and strawberry short cake for dessert. My husband is a little dubious LOL but too bad! Nah, he'll like it. You cook like I do!
Lola says
Hey. Made this tonight. It was really good. First bite I took I said this reminds me of the potato ole I'd get in Nebraska. My husband liked it and had 2 helpings. He likes crunchy tots tho, so next time while I'm cooking the meat(this time was in the crockpot while I went shopping)I'll bake the tots and then toss in the sauce. We'll see how that turns out. It's his idea so if it bombs……lol
Gina Davis says
OMG why do I have to eat this/!?!?!?!? lol Tuesday Menu change now! Thanks for the recipe and I mean I REALLY REALLY HAVE TO EAT THIS!
Brandie (The Country Cook) says
Ha! Gina, you are a hoot! Hope it was a hit for you!
Melanie Brassfield says
So I was tossing the idea around of going with ground chicken, green salsa Verde and pepper jack cheese! Definitely will try both ways!!
Brandie (The Country Cook) says
Sounds like it would be delicious. If you do try it that way, make sure to come back and let me know just how good it is.
Felicia says
This was delicious. Everyone loved it. Instead of green onions and tomatos I used Pico De Gaio with sour cream. Or added a little extra zing.
Brandie says
Thanks Felicia!
Treasure says
This looks so amazing … I can’t wait to try it. I like to avoid corn and flour tortillas, but this idea had never crossed my mind. Thanks you so much for sharing.
Theresa says
Want to try this for sure! Will be adding flour tortillas to the top and more enchilada sauce then the cheese. Thanks for the recipe Brandie!!!
Danny B says
I used 1½ lbs. of 80/20 lean and instead of Red Enchilada sauce I used Green(chiles) Enchillada sauce with a small can of green diced chiles,, all was good, wifey enjoyed it too…yummy !
Brandie @ The Country Cook says
Love your twist to it Danny!! So, so happy you enjoyed this one!!
Flora says
It is so easy and delicious. I will be making this again. What is the Weight Watchers points and how many does it serve?
Brandie @ The Country Cook says
Hi Flora!! Thanks so much for taking the time to comment! This serves about 6. I am unsure how to calculate Weight Watchers points though. I am sorry. Maybe there is an app for that?