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Tater Tot Enchilada Bake

September 1, 2015 by Brandie @ The Country Cook 19 Comments

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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.
Tater Tot Enchilada Bake
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.Tater Tot Enchilada Bake
 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
frozen tater tots, pepper jack cheese, fajita seasoning, red enchilada sauce, ground beef, onion, garlic, sliced black olivesDirections:
Preheat oven to 350F degrees. In a large skillet, over medium heat, brown ground beef along with onion and garlic.
Tater Tot Enchilada Bake
Once browned, drain excess grease then return meat to skillet.
Tater Tot Enchilada Bake
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.
Tater Tot Enchilada Bake
  Stir well (keep skillet on a medium-low heat)
Tater Tot Enchilada Bake
Then pour in enchilada sauce.
Tater Tot Enchilada Bake
Stir well.
Tater Tot Enchilada BakeAdd frozen tater tots.
Tater Tot Enchilada Bake Gently stir until the tater tots are coated with sauce.
Tater Tot Enchilada Bake Turn off heat. Transfer mixture into a 9×13 (ungreased) baking dish. Make sure it is evenly spread out.
Tater Tot Enchilada Bake
 Sprinkle cheese all over tater tot mixture. Top with sliced black olives.
Tater Tot Enchilada Bake
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!
Tater Tot Enchilada Bake
 Enjoy!

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Tater Tot Breakfast CasseroleTater Tot Breakfast Casserole recipe from The Country Cook

5 from 11 votes
Tater Tot Enchilada Bake
Print
Tater Tot Enchilada Bake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Main Course
Cuisine: American
Servings: 6
Calories: 604 kcal
Author: Brandie @ The Country Cook
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
  1. Preheat oven to 350F degrees.
  2. In a large skillet, over medium heat, brown ground beef along with onion and garlic.
  3. Once browned, drain excess grease then return meat to skillet.
  4. Next, sprinkle two tablespoons fajita seasoning onto beef.
  5. Stir well (keep skillet on a medium-low heat)
  6. Then pour in enchilada sauce. Stir well. Add frozen tater tots.

  7. Gently stir until the tater tots are coated with sauce. Turn off heat.

  8. Transfer mixture into a 9 x 13 (ungreased) baking dish. Make sure it is evenly spread out.

  9. Sprinkle cheese all over tater tot mixture. Top with sliced black olives.

  10. Bake uncovered for 15-20 minutes.
  11. Cheese should be melted and tater tots should be golden brown.
Recipe Notes

Serve with diced green onions, chopped tomatoes and a dollop of sour cream!

Nutrition Facts
Tater Tot Enchilada Bake
Amount Per Serving
Calories 604 Calories from Fat 369
% Daily Value*
Total Fat 41g 63%
Saturated Fat 18g 90%
Cholesterol 106mg 35%
Sodium 1381mg 58%
Potassium 505mg 14%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 4g
Protein 29g 58%
Vitamin A 18.4%
Vitamin C 11.4%
Calcium 45.3%
Iron 15.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  1. Tom Saracco says

    September 1, 2015 at 7:04 pm


    This recipe tasted perfectly delicious. Thank you.

    Reply
  2. laura Roberts says

    September 1, 2015 at 7:08 pm

    Looks mighty fine!

    Reply
  3. Mary @chattavore says

    September 1, 2015 at 8:14 pm


    Oh yum, Brandie! My husband will looooove this. Thanks for the recipe!

    Reply
  4. Michelle Hatcher says

    September 1, 2015 at 11:04 pm


    You had me at tater tots! I was needing something new for taco Tuesday.

    Reply
  5. Jane T. says

    September 1, 2015 at 11:18 pm


    I made this recipe exactly as written out and it was AMAZING. My whole family loved it!

    Reply
  6. Kimberly M. says

    September 2, 2015 at 7:12 am


    I think this would go over big in my family. I pinned it for sure will be making it. Thank you for sharing.

    Reply
  7. Brandie says

    September 2, 2015 at 4:10 pm

    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. 🙂

    Reply
  8. Victoria says

    September 2, 2015 at 12:51 pm


    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?

    Reply
    • Anonymous says

      August 31, 2016 at 8:39 pm

      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.

      Reply
  9. Paula Smith says

    September 9, 2015 at 6:13 pm


    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!

    Reply
  10. Lola says

    October 1, 2015 at 11:57 pm


    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

    Reply
  11. Gina Davis says

    January 4, 2016 at 11:54 pm


    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!

    Reply
  12. Brandie (The Country Cook) says

    January 7, 2016 at 7:11 pm

    Ha! Gina, you are a hoot! Hope it was a hit for you!

    Reply
  13. Melanie Brassfield says

    August 3, 2016 at 4:40 am


    So I was tossing the idea around of going with ground chicken, green salsa Verde and pepper jack cheese! Definitely will try both ways!!

    Reply
    • Brandie (The Country Cook) says

      August 12, 2016 at 3:23 pm

      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.

      Reply
  14. Felicia says

    October 21, 2016 at 9:51 pm


    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.

    Reply
    • Brandie says

      October 22, 2016 at 12:04 am

      Thanks Felicia!

      Reply
  15. Treasure says

    March 28, 2017 at 4:55 pm

    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.

    Reply
  16. Theresa says

    December 28, 2017 at 2:10 pm

    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!!!

    Reply

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