This Taco Tater Tot Hotdish is built for real-life dinner with no canned soup or mushy layers, just bold flavor and a crisp potato topping. I tested multiple versions before landing on a salsa-based filling that's rich, flavorful, and comes together in one pan using ingredients that you likely already have on hand.
Hotdish has deep roots in the Midwest, especially in Minnesota, where casseroles are a staple at potlucks and family gatherings. I may not have grown up with it here in Texas, but once I started cooking different versions, I understood exactly why it's so beloved.
This one keeps that cozy, comforting feel but adds a Tex-Mex twist with taco-seasoned beef and a full topping of golden tater tots. It's simple, hearty, and a little bit fun.
Ingredient and Substitution Info
Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Ground Beef – I usually use 90/10 for good flavor without too much grease. Ground turkey works too.
- Salsa – Choose a thick salsa (like a restaurant-style or fresh variety) so the filling doesn't get too runny. If yours is on the watery side, drain off a bit of the liquid before adding it.
- Sour Cream –Adds a touch of creaminess and helps hold the filling together. Full-fat is best, but light sour cream works too.
- Cheese – I usually go with shredded Colby Jack. You'll mix some into the filling and save a little for topping at the end. Freshly shredded melts better, but pre-shredded is fine.
- Corn – Either frozen or canned will work. If you're using frozen, thaw it first and pat it dry so it doesn't water down the filling. If using canned, make sure to drain it well.
- Tater Tots – There's no need to thaw them first. Just arrange straight from the freezer. You'll need about 48 ounces to cover the top.
- Optional Toppings – A sprinkle of chopped cilantro, avocado slices, lime wedges, or pickled onions adds freshness and flavor.
Keep It Simple 🍃
You can cook the filling and bake the casserole in the same pan if you have a large, oven-safe skillet (like a 12-inch cast iron). This not only saves on cleanup but also helps retain heat, keeping the dish warm longer after serving.
Tips to Make the Best Taco Tater Tot Casserole
Prepare the Taco Filling
- Don't rush the simmer. Even if your salsa looks thick, giving it a couple of minutes to cook with the meat helps the flavors meld and keeps the filling from separating during baking.
- Use a wide pan if possible. More surface area means faster moisture evaporation and better texture. If you're using a smaller skillet, add a few extra minutes to simmer time.
- Taste before adding salt. Some salsas are saltier than others so tasting first can help you avoid overseasoning.
Top with Tater Tots and Bake
- Pack the tater tots tightly. Inadequate coverage can lead to uneven cooking and soggy spots.
- Rotate the pan halfway through baking to help the tots brown evenly.
- Letting the dish sit for 5–10 minutes after baking helps it set, making it easier to serve and enhancing the overall texture.
Make Ahead⏳
You can make the taco filling up to 2 days in advance and store it in the fridge. When you're ready to bake, spread it in the dish, top with frozen tater tots, and bake as usual, adding an extra 5 to 10 minutes since the filling is starting cold.
Pro Tip: Leftovers make an easy lunch the next day. To bring back that crisp tater tot topping, pop a portion under the broiler for 1–2 minutes instead of microwaving. Just keep an eye on it so it doesn't burn.
Make it Special✨
For an extra layer of flavor, lightly sprinkle the tater tots with taco seasoning or garlic powder before baking. It's a simple way to boost the flavor of the topping and tie it into the filling without any extra prep.
What to Serve with Taco Hotdish
Hotdish is meant to be a complete meal - meat, veggies, and starch all in one pan. So if this is all you serve, you're doing it right. But if you like a little variety on the table, here are some simple sides that pair well.
- Mexican rice – Any Mexican-style rice pairs well. We served it with Mexican Wild Rice during our Minnesota state dinner as a nod to wild rice being the official state grain.
- Refried black beans – Adds a creamy contrast and extra protein.
- Fresh green salad – A crisp side salad with avocado or a citrusy vinaigrette can help balance the richness.
- Toppings bar – Let everyone dress up their plate with jalapeños, sour cream, olives, avocado, or lime wedges.
More Easy Dinner Recipes
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Recipe
Taco Hotdish Recipe
Recipe by:Ingredients
- 2 pounds ground beef
- 1 cup finely chopped onion about 1 medium
- 1 tablespoon minced garlic cloves or 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt adjust based on your salsa
- 1¼ cups thick salsa drain slightly if watery
- ½ cup sour cream
- 2 cups shredded cheddar or Colby Jack cheese divided
- 1½ cups corn kernels thawed if frozen, and patted dry
- 1 48 ounces-bag frozen tater tots
- Optional toppings: chopped cilantro avocado slices, lime wedges, or pickled onions
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook ground beef and onion until the meat is mostly browned. Drain excess fat, leaving about 1 tablespoon in the pan.2 pounds ground beef, 1 cup finely chopped onion
- Stir in the garlic and spices. Cook for about a minute to toast the spices.1 tablespoon minced garlic cloves, 1 tablespoon chili powder, 1½ teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon oregano, ½ teaspoon salt
- Add the salsa and simmer for 2–3 minutes to reduce excess moisture and blend flavors. Taste and add additional salt if needed.1¼ cups thick salsa
- Turn off the heat. Stir in sour cream, 1½ cups of shredded cheese, and corn until evenly combined.½ cup sour cream, 2 cups shredded cheddar or Colby Jack cheese, 1½ cups corn kernels
- Spoon the filling into the prepared baking dish and spread into an even layer. Top with tater tots in a single layer to cover.1 48 ounces-bag frozen tater tots
- Bake uncovered for 35 minutes, or until tater tots are crisp and golden. Sprinkle the remaining ½ cup of cheese over the top and bake an additional 5 minutes.
- Let rest 5–10 minutes before serving. Top with fresh garnishes as desired and serve warm.
Notes
- Make Ahead: Prepare the meat filling up to 24 hours in advance. Cover tightly and refrigerate. When you're ready to bake, top with tater tots and place in the oven. Add an extra 10-15 minutes cooking time since the filling is cold.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat individual portions in the microwave, or place under the broiler for 1–2 minutes to re-crisp the tater tots. Keep an eye on it so they don’t burn.
- Freezing: Assemble the casserole in a freezer-safe dish, cover tightly, and freeze unbaked for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 10–15 minutes to the bake time.
- Pan Size: This recipe fills a standard 9x13-inch baking dish. For a smaller group, you can halve the recipe and bake it in an 8x8 or 9x9 dish.
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Taco Hotdish was first published on November 3, 2020. I completely redid this post with an all-new, flavorful, easy recipe on May 9, 2025. If you are here for the original recipe, there's no need to panic. Here it is:
Original Taco Hotdish Recipe
- 1 ½ pounds ground beef
- 1 tablespoon taco seasoning
- 1 small onion (about 1 cup chopped)
- 1 small red bell pepper (about ¾ cup chopped)
- 3 garlic cloves
- 6 tablespoons butter
- 6 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon dry mustard
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1 can original Rotel
- 1 bag (32 ounces) tater tots
- avocado and sliced jalapenos, to serve
- Preheat oven to 375°F (190°C). Spray a 9x13 baking dish with nonstick spray and set aside.
- In a large skillet, cook ground beef over medium heat until the pink is almost gone. If there is a lot of grease, drain some off, leaving about a tablespoon in the pan.
- Add taco seasoning, onions, peppers, and garlic. Continue cooking until the vegetables are soft. Set aside.
- In a medium saucepan, melt butter over medium heat. Add in flour and whisk for one minute.
- Add salt, mustard, and milk, and whisk until smooth. Whisk frequently while cooking over medium heat for 3-5 minutes, until the sauce thickens.
- Remove from the heat and add cheddar cheese to the pan. Whisk until the cheese is melted, then mix in one can of Rotel.
- Spoon beef into a greased 9x13 pan and spread out to cover the bottom in an even layer. Pour the soup mixture evenly over the beef. Top with a layer of frozen tater tots.
- Bake for 30-40 minutes, until the casserole is heated through and the tater tots are browned.
Brianna says
Love the spicy twist on a comfort classic!
Erin says
The Texan in me just has to add the spice!
Kris says
My little ones like this on movie nights. It feeds them and there freinds so it's perfect.
Erin says
Isn't it so nice to have an easy dish that feeds a crowd?
Swathi says
This taco hotdish looks delicious
Erin says
Thanks, Swathi!
Jamie says
This looks so delicious! It'll be a great side for dinner!
Erin says
With the ground beef it works as a main dish as well!
Kay says
My kids are going to love this recipe!
Erin says
Excellent! Let me know how you like it!
Colleen says
My family loved this! Thank you!
Erin says
My pleasure! So glad you enjoyed it!
Anaiah says
What a fun and flavorful dish to make! My family loved this taco hotdish recipe.
Erin says
That is great to hear!
Jeri says
My kids loved this recipe, especially the tater tots on top!
Jessica Formicola says
So glad I found this recipe! We have taco nights every Tuesday, so this will totally be on our dinner menu tomorrow!
Erin says
We do Taco Tuesday too! I hope you enjoy this recipe!
Ramona says
This is a great recipe. Thanks for sharing!
Erin says
My pleasure!