Chili Cheese Tatertot Casserole
This tatertot casserole is one of the best casseroles you will ever have - tatertots, topped with southwestern ingredients, lettuce and tomato... delicious!
Ingredients
- 1 32 oz bag frozen tatertots
- 1 lb ground beef
- 1 packet onion soup mix
- 3 tbsp taco seasoning
- ½ to 1 tsp extra spicy Mrs. Dash seasoning (optional)
- 1 can diced tomatoes with green chilies, drained
- 2 cans chili beans (you can use just one can if you would like less beans)
- 1 jar salsa con queso, or about 1 to 2 cups homemade queso
- 1½ to 2 cups shredded cheese (fiesta, Mexican, or monterey jack blends recommended)
- shredded lettuce
- diced tomatoes
Instructions
- Spray a 9x13 pan with nonstick spray.
- Spread an even layer of tatertots on the prepared pan. If you end up with extra tatertots that do not fit in a single layer, just save them for another meal.
- Put the pan in the oven and set/preheat the oven to 400° with the pan in there.
- In a medium pan, brown the ground beed with the onion soup mix, taco seasoning, and Mrs. Dash on medium to medium-high heat.
- Once the ground beef is fully cooked, turn off the stove and drain any fat.
- Take the tatertots from the oven. They should be just starting to cook.
- Spread the browned ground beef over the tatertots.
- Next, spread the diced tomatoes with green chilies over the beef.
- Then, layer the chili beans over the tomato layer.
- Spread the queso over the beans, and top with the shredded cheese.
- Cover the dish and bake for about 30 minutes.
- Remove the cover and bake an additional 5 to 10 minutes, or until the cheese is bubbling and golden brown.
- Allow the casserole to sit for a few minutes before serving.
- Top with shredded lettuce, diced tomato, or any other favorite taco toppings.
Notes
Halving this recipe works great! I use a 7x11 pan for half of the recipe.