Texas Tater Tots Casserole

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this from the Betty Crocker Casseroles & Slow Cooker Meals cookbook. I just tried it and it is quite tasty and very easy to put together. You can also use salsa in place of the picante sauce if you choose.”
1hr 5mins
1 casserole

Ingredients Nutrition

  • 1 lb lean ground beef
  • 1 large onion, chopped (1 Cup)
  • 1 medium celery, chopped (1/2 Cup)
  • 2 garlic cloves, finely chopped
  • 2 (10 3/4 ounce) cans condensed cheddar cheese soup
  • 1 (11 ounce) can mexicorn, drained
  • 12 cup old elpaso thick 'n chunky picante sauce
  • 2 teaspoons chili powder
  • 14 teaspoon pepper
  • 1 (16 ounce) bag frozen tater tots
  • 12 cup shredded taco blend cheese


  1. Heat oven to 375 degrees. Cook beef, onion, celery and garlic in 12 inch skillet over medium-high heat 8-10 minutes, stirring occasionally, until beef is brown; drain.
  2. Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2 quart casserole dish. Top with frozen potato nuggets.
  3. Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a