Mexican Tater Tot Hotdish

Mexican Tater Tot Hotdish

Mexican Tater Tot Hotdish is a Midwexican update on the original Tater Tot Hotdish with south of the (Minnesota) border flavors, including taco seasoning, jalapenos, and salsa con queso!

Course Main Course

Cuisine Mexican-American

Keyword cheesy tater tot hotdish, mexican tater tot hotdish, taco tater tot hotdish

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 933kcal

Author Christina Koncker

Equipment

7x11 baking dish

Ingredients

1 pound ground beef
1 small-to-medium-sized onion, diced
½ green bell pepper
⅔ cup beef stock
1 1 ounce package taco seasoning
1 teaspoon chipotle chili pepper
1 15.5 ounce can of corn, drained
1 15.5 ounce can of pinto or black beans
1 4 ounce can diced jalapenos
1 15 ounce jar salsa con queso (I used Tostitos)
1 28 ounce package tater tots, extra crispy (You'll have about 2 dozen or so leftover)

Instructions

Preheat your oven to 400 degrees Fahrenheit. Seriously, don’t skip this step; no one likes soggy tots.
Heat a large skillet to medium-high heat. Add the ground beef to the skillet, using a spatula to break the meat apart. Cook, stirring frequently, until the meat is completely browned, which will take 6 to 8minutes. Remove the skillet from heat and drain off any excess grease.
Return the skillet to the stovetop. Add diced onion and green bell pepper, taco seasoning mix, ancho chili powder, and beef stock.
Simmer for 5 minutes, uncovered, or until the excess liquid has been absorbed. Remove from heat and add corn, jalapenos, (pinto or black) beans, and salsa con queso. Stir until well combined.
Spray a 7x11 inch baking dish with cooking spray; you don’t want this deliciousness sticking to the dish instead of the inside of your belly.
Pour the contents of the skillet into the greased baking dish and gently pat down into an even layer. Arrange the tater tots in a single layer on top.
Bake, uncovered, on center rack for about 40 minutes, or until the tater tots are golden brown and crispy.
My recommendation is to put a baking sheet under the pan, in case of boil over (as you can see, mine did).
Remove from oven and let cool for at least 5 minutes before eating, or you’ll burn your face hole, don’t ‘cha know?
I like to eat my Tex-Mex Tater Tot Hot Dish with all the fixings. Thinly sliced black olives, green onion, and jalapeno, as well as sour cream or crema and maybe even some salsa or hot sauce if I’m feeling particularly zesty.

Nutrition