Taco-Tot Casserole

🧄 Ingredients

Nonstick cooking spray
2 tbsp canola oil
1 medium yellow onion, chopped (about 1½ cups)
2 lb Impossible beef
1 (1-oz) envelope taco seasoning mix
1 tsp garlic powder
½ tsp kosher salt
2 (15-oz) cans pinto beans, drained and rinsed
2 (10-oz) cans diced tomatoes with green chiles
1 cup frozen corn kernels
½ cup sour cream
1 (8-oz) package shredded Mexican-blend cheese, divided (about 2 cups)
1 (32-oz) package frozen potato tots
Chopped fresh cilantro, optional (for garnish)

🔥 Instructions

1️⃣ Prep the Oven & Dish

Preheat oven to 425°F (220°C).
Grease a 9×13-inch baking dish with nonstick spray.

2️⃣ Cook the Beef

Heat canola oil in a large high-sided skillet over medium-high heat.
Add chopped onion and cook, stirring often, until softened and translucent, about 4 minutes.
Add Impossible beef and cook, breaking it apart with a spoon, until browned, 5–6 minutes.
Stir in taco seasoning, garlic powder, and salt. Cook, stirring constantly, until fragrant and evenly coated, about 1 minute.

3️⃣ Finish the Filling

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

4️⃣ Assemble

Transfer beef mixture to the prepared baking dish.
Sprinkle evenly with remaining 1½ cups shredded cheese.
Arrange frozen potato tots in a single, even layer over the top.

5️⃣ Bake

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

🍽️ Serving & Storage

Serve hot.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating Tip

Skip the microwave (soggy tots are tragic).
Reheat in a 350°F oven or toaster oven until warmed through and crisp.

🧡 Notes

For extra crispiness, broil for 1–2 minutes at the end.
Great for potlucks, game days, and freezer-friendly meal prep (freeze before baking).