With a name like Tatertots & Jello – of course I have a tatertots recipe that we love!!! LOL. I started my blog as a personal blog – not knowing what could happen. And I am so grateful for everything that has happened. But here is a recipe that my kids love. And it’s SO easy to make!!
I am sharing a family favorite at my house. It’s a Southwestern Tatertots Casserole. My kids love it.
Have you tried the Tatertots rounds?? They are a flatter version of tatertots and I used them in this recipe.
Here’s the super easy recipe:
Southwestern Tatertots Casserole:
Total time: 30 minutes
Serves: 8
Ingredients:
- 1 pound ground beef
- 1 medium yellow onion, finely chopped (about 2 cups)
- 1 can green chilis
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- ½ pack taco seasoning
- 3 cups tatertots (enough to cover dish)
- 1 can enchilada sauce
- 1 cup Mexican blend cheese (or mozzarella)
- ½ cup sliced black olives
- Cilantro
- Mexican Crema (optional)
Directions:
- Preheat the oven to 350 degrees F.
- Add the oil to a pan and heat on medium. Add diced onions and garlic – cook until tender. Remove to a bowl and set aside. Add beef to skillet and cook until completely browned, add taco seasoning and cook for another 4 minutes. Add onions and garlic back to beef and stir to combine. Pour the green chiles and can of enchilada sauce into the beef and continue cooking for 5 minutes.
- Transfer the enchilada mixture from the skillet into a 9-by-13-inch baking dish. Place tatertots on top. sprinkle the cheese and top with black olives. Bake uncovered for 15-20 minutes or until the cheese is bubbly and tatertots are golden brown. Add cilantro to the top. Enjoy!!
Here are a few of my recent favorite projects:
I‘ve been remodeling a 1905 home and recently finished the kitchen
Make a DIY Wood Bead Chandelier
What;s a recipe that YOUR family has loved lately!
Let me know in the comments – I would love to know!!!
xoxo
- 1 pound ground beef
- 1 medium yellow onion, finely chopped (about 2 cups)
- 1 can green chilis
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- ½ pack taco seasoning
- 3 cups tatertots (enough to cover dish)
- 1 can enchilada sauce
- 1 cup Mexican blend cheese (or mozzarella)
- ½ cup sliced black olives
- Cilantro
- Mexican Crema (optional)
- Preheat the oven to 350 degrees F.
- Add the oil to a pan and heat on medium. Add diced onions and garlic – cook until tender. Remove to a bowl and set aside. Add beef to skillet and cook until completely browned, add taco seasoning and cook for another 4 minutes. Add onions and garlic back to beef and stir to combine. Pour the green chiles and can of enchilada sauce into the beef and continue cooking for 5 minutes.
- Transfer the enchilada mixture from the skillet into a 9-by-13-inch baking dish. Place tatertots on top. sprinkle the cheese and top with black olives. Bake uncovered for 15-20 minutes or until the cheese is bubbly and tatertots are golden brown. Add cilantro to the top.
Your pictures look great! I love that dish. I can never find pretty baking dishes haha
DELICIOUS!!! I added can black beans, tomatoes with chills, and taco seasoning!!!! Yum reminds me of taco bell fiesta potatoes!!!!
I made this tonight & it was super easy. I love quick meals, especially ones that have a bit of a twist. The green chilis and tots made it a fun Friday night meal. My two year old enjoyed layering on the tater tots and olives, I enjoy whenever he can take part in helping me in the kitchen. The flavors were pretty intense so I served it over white rice. Next time I’ll only use half the taco seasoning, I’ll also add some shredded lettuce and avacados for added crunch & fresh creaminess. Thanks a bunch for inspiring me with new recipes! Sure enjoy following your blog!
Oh wow. eating this right now. I jazzed it up just a little, but not too much (I can never just follow a recipe!) This is AWESOME!!
Chrystie » Awesome! Share your changes — I’d love to try them!
We loved it, especially the green chilies! YUM 🙂
I made this recipe last night. I took a guess since enchilada sauce comes in two different size cans and went with the smallest can which proved to be enough sauce. Same with the can of green chiles. I went with the medium size as opposed to small or large.
I don’t mean to be impolite but I have to be honest here. It tasted okay but it wasn’t worth it. I could have make the microwaveable tater tot crowns, topped them with a can of chili, cheese, olives, and crema and basically ended up with a dish that tasted nearly identical in half the time with less than half the effort. The taco seasoning was a bit overwhelming. Half a packet would have been plenty I think.
I doubt I’d make this again but if I did, I’d use the same super lean sirloin, use the remaining bit of fat to cook the onion and garlic in as the added olive oil made it too greasy for our taste, and add an additional half bag or so of tots. The best tasting bites were those with tots but there weren’t enough of them even though I used an entire bag. As a result most bites were mainly chili like with an over abundance of taco seasoning flavor.
I want to add that I’ve enjoyed many of your posts for quite some time. I’m sorry that my very first comment seems so nit picky. I wanted to leave a detailed comment instead of simply saying “I didn’t like it” without telling you why. I hope you don’t mind. I know these things are often a matter of personal taste. It might also be as simple as the brands of taco seasoning and sauce I used verses what you normally use. Who knows? I used Lawrys taco seasoning and Las Palmas red enchilada sauce and Ortega green chiles .
It looks delicious. And it’s really super easy recipe. I should try it! Thanks for sharing.