Mexican Tater Tot Casserole – Tots never go out of style on the dinner table!
Mexican Vegetarian Tater Tot Casserole is a fun dish that the entire family will love! Spice up Taco Night and have this meatless tater tot casserole instead!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
- 1 cup onion diced
- 1 T olive oil
- 1 cup frozen corn
- 1 can black beans drained and rinsed
- 1 cup enchilada sauce
- 1/2 bag of tator tots 8 oz
- 1 cup shredded cheese Mexican blend
- 3 oz of diced black olives
Heat over in skillet over medium heat. Saute onions until soft.
Add corn, beans and sauce to the skillet. Stir to mix.
Put frozen tots into a lightly oiled 8X8 square dish.
Pour skillet mixture on top of tots.
Bake at 400 degrees for 25 minutes (covered).
Remove from oven. Top with shredded cheese and olives. Place back into over until cheese is melted.
What sides go with tater tot casserole?
This really can be a meal on its own. But if you want a side dish to go with this Mexican vegetarian tater tot casserole a salad or other veggie-packed side dishes go great with it.
You could serve this Tomato Cucumber Salad or a Mixed Berry Fruit Salad to lighten things up a bit.
Can I freeze this tater tot casserole?
I actually have not tried freezing this recipe, but I think it would work well. It would be a delicious make-ahead meal that you could pop in the oven. I would, however, package the cheese, olives, and cilantro in their own container so you can throw those ingredients on at the end.
Do I need to thaw the tater tots for this casserole?
Nope! And actually, I wouldn’t recommend it. The tots would get mushy and start to fall apart if you let them thaw too much. Just put them in frozen. They will cook perfectly that way.
Calories: 152kcal | Carbohydrates: 13g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 691mg | Potassium: 140mg | Fiber: 2g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 4.8mg | Calcium: 108mg | Iron: 0.6mg