• Cooking Time: 30 to 35 minutes
  • Servings: about 8
  • Preparation Time:


This casserole is similar to the last tater tot dish I made, but it has a little Mexican flare! It comes from the Taste Of Home Recipe Card Collection (Spring, 2009 Issue), and was submitted by Ronna Lewis of Plains, Kansas. I'm sorry to say that I don't have a picture this time; the batteries in my camera are dead. =(


  • 2 lbs. ground beef
  • 1/4 cup onion, chopped
  • 1 envelope taco seasoning
  • 2/3 cup water
  • 1 can (11 oz.) whole kernel corn, drained
  • 1 can (11 oz.) condensed fiesta nacho cheese soup, undiluted
  • 1 package (32 oz.) frozen tater tots


  • Preheat oven to 350 F.
  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • Stir in taco seasoning and water; simmer, uncovered, for 5 minutes; stir in corn and soup.
  • Transfer to a greased 13 X 9-inch baking dish; arrange tater tots in a single layer over the top.
  • Bake uncovered for 30 to 35 minutes or until potatoes are crispy and golden brown.

Author Credit: Ronna Lewis

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