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Mexican Tater-Topped Casserole

Tater Tots, cheese and a mouthwatering ground beef mixture: What’s not to love in this delicious casserole one tester called “the ultimate comfort food”? —Simple & Delicious Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    10 servings


  • 1 package (14 ounces) frozen pepper strips
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (11 ounces) condensed beefy mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 2/3 cup 2% milk
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 4 cups reserved mixture from Cajun Beef and Beans
  • 1 package (32 ounces) frozen Tater Tots
  • 2 cups shredded Mexican cheese blend
  • 2 green onions, thinly sliced


  • In a large skillet, combine the first seven ingredients. Stir in meat mixture. Bring to a boil.
  • Transfer to a greased 13x9-in. baking dish. Top with Tater Tots. Cover and bake at 350° for 30 minutes. Sprinkle with cheese and green onions. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted.
Nutrition Facts
1 serving: 529 calories, 27g fat (9g saturated fat), 66mg cholesterol, 1533mg sodium, 48g carbohydrate (6g sugars, 5g fiber), 24g protein.

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  • suefalk
    Apr 30, 2020

    This recipe is made with leftovers from another recipe, Cajun Beef and Beans. It makes for a time consuming preparation. So I made this casserole with taco meat (beef with seasoning packet) and continued with the recipe. It fantastic, my kids loved it.

  • Angel182009
    Oct 1, 2018

    I used taco style cheese in place of Mexican style. The way it's seasoned made it taste so good. I loved the casserole and will definitely make it again.

  • mdivineconsign
    Aug 15, 2012

    The family gave this dish a thumbs up. The base was a little runny but I think it will be just right for lunchtime leftovers!

  • RachaelH
    Jul 22, 2012

    No comment left