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Crockpot Tex Mex Tater Tot Casserole

Crockpot Tex Mex Tater Tot Casserole

The ultimate weeknight savior, delivering a flavorful and comforting one-pot meal with minimal effort. This hearty dish combines savory ground beef, zesty Tex-Mex seasonings, and crispy tater tots for a crowd-pleasing casserole that’s ready when you are.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course: Casserole
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs lean ground beef
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 (10 ounce) can Rotel (diced tomatoes and green chilies) undrained
  • 1 (8 ounce) can tomato sauce
  • 1 packet (1.25 ounce) Tex-Mex or taco seasoning
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.25 teaspoon cayenne pepper optional, for extra heat
  • 0.5 cup shredded cheddar cheese plus more for topping
  • 0.25 cup shredded Monterey Jack cheese plus more for topping
  • 1 (32 ounce) bag frozen tater tots
  • sour cream Optional topping
  • chopped cilantro Optional topping
  • sliced jalapeños Optional topping
  • avocado Optional topping

Equipment

  • Large skillet
  • Slow Cooker

Method
 

  1. In a large skillet over medium-high heat, cook the ground beef until browned. Drain off any excess grease. Add the finely chopped yellow onion to the skillet and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1.5 lbs lean ground beef, 1 medium yellow onion, 2 cloves garlic
  2. Transfer the browned beef and onion mixture to your slow cooker insert. Add the rinsed and drained black beans, the undrained can of Rotel (diced tomatoes and green chilies), tomato sauce, Tex-Mex seasoning packet, chili powder, cumin, and cayenne pepper (if using).
    1 (15 ounce) can black beans, 1 (10 ounce) can Rotel (diced tomatoes and green chilies), 1 (8 ounce) can tomato sauce, 1 packet (1.25 ounce) Tex-Mex or taco seasoning, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.25 teaspoon cayenne pepper
  3. Stir all the ingredients in the slow cooker until well combined. This ensures the seasonings are evenly distributed throughout the savory beef mixture.
  4. Sprinkle 1/2 cup of shredded cheddar cheese and 1/4 cup of shredded Monterey Jack cheese over the meat mixture and stir them in. This will start to create a creamy texture as it cooks.
    0.5 cup shredded cheddar cheese, 0.25 cup shredded Monterey Jack cheese
  5. Unpack the frozen tater tots and arrange them in an even layer over the top of the mixture in the slow cooker. Try to cover as much of the surface as possible.
    1 (32 ounce) bag frozen tater tots
  6. Cover the slow cooker and cook on HIGH for 2-3 hours or on LOW for 4-6 hours, or until the tater tots are golden brown and crispy, and the filling is hot and bubbly.
  7. Once cooked, remove the lid. Sprinkle generously with extra shredded cheddar and Monterey Jack cheese. Let it sit for a few minutes to allow the cheese to melt, or if your slow cooker has a broiler setting (use with caution and watch carefully), you can briefly broil for an even crispier, more melted cheese topping.
    0.5 cup shredded cheddar cheese, 0.25 cup shredded Monterey Jack cheese
  8. Serve hot, offering your favorite Tex-Mex toppings like sour cream, chopped fresh cilantro, sliced jalapeños, or diced avocado.
    sour cream, chopped cilantro, sliced jalapeños, avocado

Notes

Allow the Crockpot Tex Mex Tater Tot Casserole to cool completely before storing. Transfer any leftovers to an airtight container. It can be stored in the refrigerator for up to 3-4 days. Reheat in the oven for ~20 min at 350F for crispiest tots, or microwave for quick reheating (tots may lose crispiness).
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