Taco Hotdish Recipe
Recipe by:This taco tater tot hotdish skips the canned soup and delivers bold, Tex-Mex flavor with a creamy salsa filling and golden, crispy tots on top. It's hearty, easy to make, and feeds a crowd.
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
Calories: 264kcal | Carbohydrates: 8g | Protein: 22g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 520mg | Potassium: 433mg | Fiber: 1g | Sugar: 3g | Vitamin A: 674IU | Vitamin C: 2mg | Calcium: 192mg | Iron: 2mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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