Slow Cooker Tater Tot Casserole

An absolute crowd-pleaser! Loaded with ground beef, cheese and everyone’s fave: TATER TOTS! Made in the crockpot! EASY!!!

My birthday has been extended for the week.

It involved this beef and broccoli ramen stir fry on my actual birthday.

Then it was this sheet pan shrimp broil during the week.

And today.

Well, today, I get a double load of this cheesy Mexican tater tot casserole.

For breakfast.

At 7:52 in the morning.

But don’t worry.

I did a bottom layer of tater tots as well as a top layer.

Because.

I mean, it’s really the only way to do it properly, no?

Slow Cooker Tater Tot Casserole

Yield: 8 servings

Prep: 15 minutes minutes

Cook: 4 hours hours 5 minutes minutes

Total: 4 hours hours 20 minutes minutes

An absolute crowd-pleaser! Loaded with ground beef, cheese and everyone’s fave: TATER TOTS! Made in the crockpot! EASY!!!

4.8 stars (17 ratings)

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Ingredients

• 1 tablespoon olive oil
• 1 ½ pounds ground beef
• 1 onion, diced
• 1 15-ounce can black beans, drained and rinsed
• 1 cup corn kernels, frozen, canned or roasted
• 1 cup salsa, homemade or store-bought
• 1 4.5-ounce can chopped green chiles, drained
• 1 tablespoon taco seasoning mix
• 1 10-ounce can mild enchilada sauce
• 1 16-ounce package frozen tater tots
• ¾ cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• Heat olive oil in a large skillet over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat.
• Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce.
• Lightly coat the inside of a 4-qt slow cooker with nonstick spray.
• Spread half of the tater tots onto the bottom of the slow cooker; top with ground beef mixture and remaining tater tots. Cover and cook on low heat for 3-4 hours. Add cheese during the last 30 minutes of cooking time.
• Serve immediately, garnished with cilantro, if desired.

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