📝 About This Recipe
This dish is a vibrant marriage of Midwestern comfort food and the bold, zesty spirit of the American Southwest. By swapping the traditional cream-of-mushroom base for a spiced, savory beef and black bean filling, we transform the humble potato nugget into a gourmet fiesta. It’s a crowd-pleasing masterpiece featuring layers of molten cheese, smoky chilies, and that signature golden-brown crunch that makes every bite irresistible.
🥗 Ingredients
The Beef Base
- 1.5 pounds Ground Beef (80/20 lean for best flavor)
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 Jalapeño (seeded and minced)
The Tex-Mex Sauce
- 2 tablespoons Taco Seasoning (homemade or low-sodium store-bought)
- 15 ounces Black Beans (one can, drained and rinsed)
- 10 ounces Fire-Roasted Diced Tomatoes (one can, with juices)
- 4 ounces Diced Green Chilies (one small can)
- 1/2 cup Sour Cream (full fat for creaminess)
- 1 cup Frozen Corn (thawed)
The Topping
- 32 ounces Frozen Tater Tots (one standard bag)
- 2 cups Mexican Blend Cheese (shredded (Monterey Jack, Cheddar, Asadero))
- 1/2 teaspoon Smoked Paprika (for dusting the tots)
Fresh Garnishes
- 1/4 cup Fresh Cilantro (chopped)
- 2 Green Onions (thinly sliced)
- 1 Avocado (diced just before serving)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). This high heat is essential for ensuring the tater tots become crispy rather than soggy.
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2
In a large skillet over medium-high heat, brown the ground beef. Use a wooden spoon to break it into small crumbles as it cooks.
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3
Once the beef is mostly browned, add the diced onion and jalapeño. Sauté for 5 minutes until the onion is translucent and soft.
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4
Add the minced garlic and taco seasoning. Stir constantly for 60 seconds until the spices are fragrant and the garlic is golden.
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5
Drain any excess grease from the skillet, leaving just a tablespoon for flavor.
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6
Stir in the drained black beans, fire-roasted tomatoes (with their juice), green chilies, and corn. Simmer for 3-5 minutes to allow the flavors to meld.
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7
Remove the skillet from the heat and fold in the sour cream. This creates a rich, velvety binder for the filling.
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8
Transfer the beef mixture into a 9x13 inch baking dish, spreading it into an even layer.
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9
Sprinkle 1 cup of the shredded cheese evenly over the beef mixture.
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10
Arrange the frozen tater tots in neat, tight rows over the top of the cheese. A tight fit ensures every bite has maximum potato coverage.
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11
Dust the tops of the tater tots with a pinch of salt and the smoked paprika for extra color and flavor.
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12
Bake in the center rack of the oven for 25-30 minutes, or until the tater tots are deep golden brown and crispy.
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13
Remove from the oven and sprinkle the remaining 1 cup of cheese over the hot tots. Return to the oven for 3-5 minutes until the cheese is bubbling and melted.
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14
Let the casserole rest for 5 minutes before serving. This allows the sauce to set so it doesn't run when scooped.
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15
Garnish generously with fresh cilantro, green onions, and avocado before bringing the dish to the table.
💡 Chef's Tips
For the ultimate crunch, do not thaw the tater tots; cook them straight from frozen. If you prefer a spicier kick, use 'Hot' diced green chilies or add a teaspoon of chipotle powder to the beef. To prevent a soggy bottom, ensure you drain the beans and corn thoroughly before adding them to the pan. Try swapping the ground beef for ground chorizo or ground turkey for a different flavor profile. If you have time, shred your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting as smoothly.
🍽️ Serving Suggestions
Serve with a side of chilled Mexican Street Corn (Elote) salad. Pair with a crisp, cold Mexican lager or a fresh lime margarita. Offer extra bowls of salsa verde and Pico de Gallo on the side for customization. A dollop of lime-infused crema or Greek yogurt adds a refreshing tang to the plate. For a complete meal, serve alongside a simple green salad with a cumin-lime vinaigrette.