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two white dinner plates of tater tot casserole, forks, salsa and black slow cooker in background
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Taco Tater Tot Casserole (In The Slow Cooker)

Taco Tater Tot Casserole (in the slow cooker) takes frozen tots to the next level with ground beef and beans, veggies, and salsa, all topped with plenty of shredded cheese. It's the perfect hot and ready weeknight casserole - crowd pleasing and easy to customize with your favorite taco-themed toppings.
Course Main Course
Cuisine American, Mexican, Southwest
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 6
Calories 771kcal
Author Jennifer Draper

Equipment

  • Slow Cooker
  • Skillet

Ingredients

  • 1 pound ground beef
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1 jalapeño pepper seeded and diced
  • 15 ounces black beans drained and rinsed (1 can)
  • 14.5 ounces fire-roasted tomatoes drained (1 can)
  • 1/2 cup frozen corn
  • 4 oz whipped cream cheese
  • 2 pounds tater tots
  • 1/2 cup salsa
  • 8 oz shredded mild cheddar cheese

Instructions

  • In a large skillet over medium-high heat, add beef, onion, garlic, and jalapeño
  • Break up beef as it cooks and stir as needed to brown evenly and cook the veggies
  • Once ground beef is fully cooked and veggies are softened, you can spoon off any excess grease
  • Add black beans, tomatoes, corn, and cream cheese and stir to combine well
  • Heat through for 3-5 minutes
  • Spray slow cooker well with nonstick canola oil spray
  • Add half the tater tots on bottom, then top with ground beef mixture
  • Top with remaining tots, drizzle with salsa, and cover with shredded cheese
  • Cover and cook on high for 2-3 hours or low for 4-6 hours, or until tater tots are hot and slightly crispy on the edges and the cheese is fully melted

Notes

  • Store leftovers in an airtight container in the fridge for 2-3 days, or freeze in a tightly sealed container (with extra wrap to prevent freezer burn) for up to 3 months.
  • Reheat in the oven or air fryer for the best texture and to restore some crispiness.
  • For the best melt and texture, shred cheese from a block if possible.
  • Avoid overcooking to prevent mushy tater tots.
  • To prevent excess moisture, thoroughly drain canned ingredients well and use a thicker salsa if desired.
  • If you use a casserole-style slow cooker, layer the filling on the bottom, all the tots on top, then finish with salsa and cheese.

Nutrition

Calories: 771kcal | Carbohydrates: 67g | Protein: 36g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 106mg | Sodium: 1288mg | Potassium: 1061mg | Fiber: 11g | Sugar: 4g | Vitamin A: 1047IU | Vitamin C: 17mg | Calcium: 366mg | Iron: 5mg