Mexican Tater Tot Casserole


Mexican Tater Tot Casserole

Mexican Tater Tot Casserole


  • 1 (24 ounce) bag frozen tater tots
  • 1 lb ground turkey
  • 1 (12 ounce) can tomatoes with chilis (Rotel)
  • 1 (12 ounce) can condensed cheddar or nacho cheese soup
  • 1 (12 ounce) can condensed cream of chicken soup
  • 1 (12 ounce) can sweet corn (drained) or 1.5 cups frozen
  • 1 (12 ounce) can black beans (drained and rinsed)
  • 1 (12 ounce) bag four-cheese Mexican blend cheese
  • 1 cup diced onion
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1/2 chopped red pepper
  • 1 diced jalepeno pepper (seeded)


  1. Heat onions and olive oil over medium. Sautee onions for 4-5 minutes until they start to soften. Add chopped garlic, jalepeno and red pepper to onions and let cook for 2-3 minutes before adding ground turkey. Cook until browned, 6-8 minutes. Drain any grease from the pan.
  2. Drain the tomatoes, beans and corn and mix with the cans of condensed soup in a casserole dish. Note, you add the soup straight out of the can. Do not add water or milk. After the meat is browned, stir it in with the veggie/soup mixture. Cover with shredded cheese and top with frozen tater tots.
  3. Bake in the oven at 375°F until the tots are browned. About 35-40 minutes.

Recipe and Photo courtesy of:


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