20 Minute Mexican Tater Tot Casserole (The Best Ever)

Ah yes, there’s nothing quite like food that makes you feel like you’re a kid again. We’re talking boxes of mac n cheese, those adorable apple sauce packs, nuggets shaped like animals (dinos, preferably), and best of all: tater tots. Today, I’m bringing you back to one of my comfort food favorites from childhood with a better for you, elevated spin: 20-Minute Mexican Tater Tot Casserole.

Recently, I’ve been all about taking comfort classics and elevating them to be better-than-before options that are more delicious and good for the whole family. At first glance, this 20-Minute Tater Tot Casserole looks like a regular old dish but when you dig in a bit, you’ll find loads of fresh veggies, beans, and plant-based protein. This recipe is Mexican-inspired and has all of your favorite taco flavors packed into a gorgeously crisp casserole dish.

This is the perfect dish for when you’re having company and want to whip up something in a pinch since it comes together in around 20 minutes. It serves as a good appetizer with chips or as a full meal! Try this out for your next potluck, weeknight dinner, or entertaining night!

What is the casserole filling under those gorgeous, crispy tots you might ask? Let’s dive in.

On the bottom of the casserole, we start off with simple ingredients like fresh corn, black beans for a protein element, vegan ground beef (can sub for regular), and tomatoes. What I love about this base is that almost everything is from a can, which makes it super low cost and really accessible at all stores. Then, layered on top, I’m using my favorite Tater tots: McCain© Potato & Cauliflower Veggie Tatersâ„¢.

I’ve recently been obsessed with these taters since they’re made with real veggies and no artificial flavors—plus, they are a much better option than traditional taters. Then, to finish it off, you top this crispy casserole with some shredded cheese (I used a vegan variety) and guacamole! I swear, once you make this, it will be on your list for years to come.

I, for one, know how tough it can be to get in your proteins and vegetables when having comfort food in mind, so I love that this 20-Minute Mexican Tater Tot Casserole conquers both my need for a well-balanced meal and my comfort food cravings. These Veggie Taters are so crisp on the outside and hearty on the inside, which makes them perfect for a family meal or entertaining friends.

• 1 can of black beans
• 1 can of corn (in water, not creamed corn*)
• 1 can of diced tomatoes
• 1 cup of vegan ground beef (can sub regular beef)
• 2 boxes of McCain© Potato and Cauliflower Veggie Taters
• 1/2 cup of vegan shredded cheese (can sub regular cheese)
• 1 Tbsp cumin
• 1 Tbsp paprika
• 1/2 tsp salt & pepper
• 2 Tbsp garlic
• 1/4th cup of cilantro
• guacamole

• Preheat the oven to 425.
• First, add the black beans to the pan (make sure you rinse and drain them first). Next, add the corn and the tomatoes (also rinsed and drained). Lastly, add in the ground beef (frozen). Mix everything together.
• Next, add the seasonings. Stir in the cumin, paprika, salt, pepper, and garlic to the mix.
• Lastly, layer on the McCain© Potato and Cauliflower Veggie Tatersâ„¢.
• Add the tray to the oven and cook for 15-20 minutes until the taters look roasted.
• Take the tray out of the oven, add on your shredded cheese, and place back in the oven for an additional 5 minutes.
• Once the time is up, take the tray out of the oven and serve! I like to add guacamole, cilantro, and salsa.

1. Preheat the oven to 425.
2. First, add the black beans to the pan (make sure you rinse and drain them first). Next, add the corn, and the tomatoes (also rinsed and drained). Lastly, add in the ground beef. Mix everything together.
3. Next, add the seasonings. Stir in the cumin, paprika, salt, pepper, and garlic to the mix.
4. Lastly, layer on the McCain© Potato and Cauliflower Veggie Taters.
5. Add the tray to the oven, and cook for 15-20 minutes until the Taters look roasted.
6. Take the tray out of the oven, add on your shredded cheese, and place back in the oven for an additional 5 minutes.
7. Once the time is up, take the tray out of the oven, and serve! I like to add guacamole, cilantro, and salsa.