Easy Beef Enchilada Tator Tot Casserole


  • 2 lbs ground beef
  • (1) 10 oz. can of Rotel (diced tomatoes with green chilis)
  • 1 Tablespoons taco seasoning
  • 1 teaspoon garlic salt
  • (1) 10 oz. can of Red Enchilada sauce
  • (1) 32 oz. bag of tator tots
  • 8 oz shredded Monterey jack cheese
  • 12 oz shredded Cheddar Cheese


  • Preheat the oven to 375 degrees F.
  • Brown the ground beef and drain off any excess grease.
  • Stir in the taco seasoning, garlic salt, and the can of Rotel.
  • Mix in a can of Red Enchilada sauce.
  • Place this mixture at the bottom of the greased 9×13 baking pan.
  • Spread out half of the shredded cheddar cheese over the ground beef.
  • Place one layer of tator tots over the casserole.
  • Baked for 25 minutes uncovered.
  • Sprinkle with the Monterey Jack cheese and the remaining cheddar cheese on top. Bake for 3-5 more minutes until the cheese is melted.
  • Serve immediately with your favorite enchilada toppings.


*Refrigerate the leftovers in an air tight container for up 5-7 days.

*When serving, top this casserole with your favorite enchilada toppings.  I love topping it with sour cream, olives, red onions and tomatoes.

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