Tater Tot Enchilada Bake (Printable Version)
A comforting bake with seasoned beef, enchilada sauce, tater tots, cheese, and olives baked until bubbly and golden.
# Everything You’ll Need:
→ Meat
01 -
1 lb (450 g) ground beef
→ Vegetables
02 -
1 medium yellow onion, finely chopped (approx. 2 cups / 240 g)
03 -
2 cloves garlic, minced
04 -
1/2 cup (75 g) sliced black olives
05 -
Scallions or cilantro, for garnish
→ Seasonings & Sauces
06 -
1 tbsp (15 ml) olive oil
07 -
2 tsp (4 g) taco or fajita seasoning
08 -
1 (10 oz / 283 g) can enchilada sauce
09 -
Salt and black pepper, to taste
→ Dairy
10 -
1 cup (112 g) shredded Mexican blend cheese or mozzarella
→ Other
11 -
2 cups (250 g) frozen tater tots
# Steps to Cook:
01 -
Set the oven to 350°F (175°C) to preheat.
02 -
Heat olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic until softened and fragrant. Remove from skillet and set aside.
03 -
In the same skillet, add ground beef. Cook until fully browned. Stir in taco seasoning and continue cooking for 2 minutes. Drain excess fat.
04 -
Return sautéed onions and garlic to the skillet with beef. Stir in enchilada sauce and simmer for 2-3 minutes. Remove from heat.
05 -
Spread the beef mixture evenly into a 9x13-inch (23x33 cm) baking dish. Layer tater tots evenly over the top, followed by shredded cheese and sliced olives.
06 -
Place the dish in the preheated oven and bake uncovered for 15-20 minutes, until cheese is melted and bubbly and tater tots are golden brown.
07 -
Remove from oven. Garnish with chopped scallions or cilantro. Serve immediately while hot.
# Extra Suggestions:
01 -
For a lighter option, substitute ground turkey or chicken. Add vegetables like corn or bell peppers for texture, or spice it up with jalapeños or hot sauce. Leftovers keep refrigerated up to 3 days and reheat well.