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Dinner Casseroles Beef Mexican
4 from 1 vote

Mexican Tater Topped Casserole

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By: Joanna Cismaru 2 Comments

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Close up of Mexican Tater Topped Casserole

I don’t make a lot of casseroles usually, mostly because it makes too much food and we don’t like to eat leftovers, but I do make exceptions.

This is one of them! So just think of this for a moment.

Tater tots, cheese, and a ground beef mixture. It screams Mexican food! And it’s impossible not to love it.

It’s true this casserole is irresistible, it’s true this casserole is mouth watering, and it’s true this casserole is cheesy, spicy, and makes you want to beg for more.

That’s all I have to say here, the rest I leave up to you.

A piece of Mexican Tater Topped Casserole on a plate

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

mexican tater topped casserole garnished with chopped tomato and green onion
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4 from 1 vote

Mexican Tater Topped Casserole

Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes
Rate Recipe
6

Ingredients

  • 1 pound ground beef
  • 1 onion (chopped)
  • 1/2 green/yellow pepper (chopped)
  • 1 celery stalk (chopped)
  • 1 tablespoon cajun seasoning
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 1 can (11 oz cream of mushroom soup)
  • 1 cup creamed corn (1 small can)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 package or 16 oz tater tots
  • 1 1/2 cup shredded Mexican cheese blend
  • 1 green onion chopped
  • 1 small tomato seeded (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • In a Dutch oven cook the beef, onion, pepper and celery over medium heat until meat is no longer pink; drain if necessary. Stir in spices such as salt, pepper, cajun seasoning, chili powder, and cumin. Stir in creamed corn, cream of mushroom soup,oregano and half of the cheese and bring to a boil.
  • Transfer to a greased baking dish and top with tater tots. Cover and bake at 350 F degrees for 30 minutes. Sprinkle with remaining cheese and bake for another 15 minutes or until slightly golden brown. Top with chopped tomatoes and green onions and serve.
© Author Jo

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

mexican tater topped casserole garnished with chopped tomato and green onion

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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2 Comments
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Sue K
Sue K
Posted: 8 years ago

Hi Jo,
Kids are back from University and daughter picked this one for me to make! Quick question, what size casserole dish to use 9X9 or 9X13? Made the meat mixture today and will assemble and bake it off tomorrow 🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sue K
Posted: 8 years ago

Hi Sue, I used a 9×13 inch dish. 🙂

0
Reply

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Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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Get our FREE recipe eBook + weekly newsletter!

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