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 (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 (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!
Tater Tot Enchilada Bake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 800 kcal
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 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.
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 800
* Percent Daily Values are based on a 2000 calorie diet.
This recipe tasted perfectly delicious. Thank you.
Looks mighty fine!
Oh yum, Brandie! My husband will looooove this. Thanks for the recipe!
You had me at tater tots! I was needing something new for taco Tuesday.
I made this recipe exactly as written out and it was AMAZING. My whole family loved it!
I think this would go over big in my family. I pinned it for sure will be making it. Thank you for sharing.
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. 🙂
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?
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.
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!
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
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!
Ha! Gina, you are a hoot! Hope it was a hit for you!
So I was tossing the idea around of going with ground chicken, green salsa Verde and pepper jack cheese! Definitely will try both ways!!
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.
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.
Thanks Felicia!
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.