Mexican Beef Tater Tot Pie Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
• Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
• Bake in the preheated oven until beef is no longer pink, about 25 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Cook the ground beef in a skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.
• Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.
• Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.
• Bake in the preheated oven for 40 minutes. Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.

Steps:

• Preheat the oven to 375 degrees F.
• In a large pan on medium-high heat, add the oil. When the oil begins to swirl, add the beef, Worcestershire sauce, paprika, a pinch of salt and a few grinds of pepper. Cook until the meat is browned, 6 to 8 minutes. Stir in the tomato paste and saute for a few minutes to intensify the flavor. Add the stock and bring to a simmer. Season again and remove the mixture to a bowl with a slotted spoon, leaving the fat in the pan.
• In the same pan, add the onions and cook until almost tender. Then add the carrots, zucchini, bell peppers, a pinch of salt and a few grinds of pepper. Cook, tossing, until the vegetables are tender but still a bit crunchy, 6 to 8 minutes. Remove from the heat.
• In the bottom of a 13-by-9-inch casserole dish in this order, layer half of the beef mixture, pressing it down to level it, and then sprinkle half of the cheese evenly over the beef. Pour the remaining half of the beef over the cheese and press down to level as well. Add the vegetables, followed by the remaining cheese; press to level. Top with the tater tots in a neat row like little soldiers. Sprinkle the top with paprika and bake until the edges on the tots turn golden brown, 25 minutes.

Steps:

• In a large skillet, combine the first seven ingredients. Stir in meat mixture. Bring to a boil., Transfer to a greased 13x9-in. baking dish. Top with Tater Tots. Cover and bake at 350° for 30 minutes. Sprinkle with cheese and green onions. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat, and season with salt and pepper to taste.
• Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot and beef layers. Sprinkle Cheddar cheese evenly over the top.
• Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, garlic salt and pepper. , Place Tater Tots in a greased 13-in. x 9-in. baking dish. Top with beef mixture and green beans. Spread mashed potatoes over the top; sprinkle with cheese. , Bake, uncovered, at 350° until heated through, 40-45 minutes.

Steps:

• 1. Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray.
• 2. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
• 3. In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
• 4. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
• 5. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

Steps:

• 1. Line pie pan with tortillas. Spread beans, then cheese and cover with chili.
• 2. Layer top with tater tots. Bake at 350 for 45 minutes or until tater tots are golden and crispy.