Taco Tot Casserole
Meals

Taco Tot Casserole

Taco-inspired tater tot casserole with beans, impossible beef, tomatoes, cheese, and corn.

Ingredients

Casserole

  • Nonstick cooking spray
  • 2 tbsp canola oil
  • 1 medium yellow onion, chopped
  • 2 lb Impossible beef
  • 1 packet taco seasoning
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • 2 cans pinto beans, drained and rinsed
  • 2 cans diced tomatoes with green chiles
  • 1 cup frozen corn
  • ½ cup sour cream
  • 1 package Mexican-blend cheese, divided
  • 1 package frozen potato tots
  • Cilantro, optional

Instructions

1

Prep oven and dish

Preheat oven to 425°F and grease a 9×13-inch baking dish with nonstick spray.

2

Cook beef

Heat canola oil in a large high-sided skillet over medium-high heat. Add onion and cook about 4 minutes until softened and translucent. Add impossible beef and cook, breaking it apart, 5–6 minutes until browned.

3

Season

Stir in taco seasoning, garlic powder, and salt. Cook about 1 minute until fragrant and evenly coated.

4

Finish filling

Add pinto beans, diced tomatoes with chiles, and frozen corn. Stir until incorporated, about 1 minute. Remove from heat and stir in sour cream and ½ cup shredded cheese until creamy and saucy.

5

Assemble

Transfer beef mixture to the prepared baking dish. Sprinkle evenly with remaining shredded cheese. Arrange frozen potato tots in a single even layer over the top.

6

Bake

Bake uncovered 25–30 minutes, until tots are golden brown and filling bubbles around the edges. Garnish with cilantro if desired.

Notes

  • Serve hot and store leftovers airtight in the refrigerator up to 4 days.
  • Skip the microwave when reheating; use a 350°F oven or toaster oven until warmed through and crisp.
  • For extra crispiness, broil 1–2 minutes at the end.