Description
A hearty, cheesy beef and tater tot casserole with a spicy jalapeño kick, perfect for a comforting weeknight dinner.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies (Rotel)
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 jalapeños, sliced (seeds removed for less heat)
- 1 (32 oz) bag frozen tater tots
- Salt and pepper to taste
- Optional: chopped fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium-high heat, cook ground beef, onion, and garlic until beef is browned and onion is translucent. Drain excess fat.
- Stir in diced tomatoes with green chilies, cream of mushroom soup, sour cream, half the cheddar cheese, and half the Monterey Jack cheese. Mix until well combined. Season with salt and pepper.
- Spread the beef mixture evenly into a 9×13-inch baking dish.
- Arrange frozen tater tots in a single layer over the beef mixture.
- Top with remaining cheddar and Monterey Jack cheeses, then arrange sliced jalapeños on top.
- Bake for 30-35 minutes, until casserole is bubbly and tater tots are golden and crispy.
- Let cool for 5 minutes before serving. Garnish with cilantro if desired.
Notes
For a milder version, remove all seeds from jalapeños or use pickled jalapeños. You can also add a can of drained corn or black beans for extra texture.
Nutrition
- Calories: 520
- Sugar: 4g
- Fat: 35g
- Carbohydrates: 32g
- Protein: 24g