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Servings: 6 people
Calories: 280kcal
Equipment
- Silicone spatula optional - I use these every day
- Storage containers optional - BPA-free, leak-proof, and suitable for microwave and dishwasher
Ingredients
- 1 package tater tots
- 1 pound lean ground beef
- 1 onion diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 2 tablespoons Mexican taco seasoning
- 1 can crushed roasted tomatoes
- 1 cup corn canned, drained
- 2 cups Mexican shredded cheese
- Cilantro
Instructions
- Preheat the oven to 180ºC (355ºF).
- Heat a non-stick skillet to medium-high and add the beef. Cook until browned, breaking it frequently until no more lumps remain.1 pound lean ground beef
- Add the onion, garlic, and taco seasoning, and cook for a few more minutes.1 onion, 3 garlic cloves, 2 tablespoons Mexican taco seasoning
- Add the crushed tomatoes and cook for 10 more minutes. Adjust salt and pepper. Stir in the corn and green bell pepper and mix well.1 can crushed roasted tomatoes, 1 cup corn, 1 green bell pepper
- Grease a baking dish with cooking spray and transfer the meat mixture.
- Top with the tater tots arranged in diagonal lines, and cover with the cheese.1 package tater tots, 2 cups Mexican shredded cheese
- Bake for 12 minutes, or until bubbly.
- Serve with fresh cilantro.Cilantro
Notes
- Beef Substitute: Ground turkey, chicken, or even a plant-based meat alternative works great in this recipe. You can also try black beans or pinto beans.
- Don’t Skip the Browning: Really let that ground beef get a good sear on it. It adds depth to the flavor.
- Drain the Tomatoes: If your crushed tomatoes are super juicy, drain them a bit. You want flavor, not a soup.
- Add More Veggies: Bell peppers, zucchini, mushrooms, or spinach would all make great additions. Just sauté them with the beef to soften before baking.
- Cheese: While Mexican shredded cheese is suggested, feel free to mix it up based on what you have. Cheddar cheese, Monterey Jack, or a blend can add interesting flavors.
- Frozen Tater Tots: No need to thaw them. Use them straight from the freezer for that perfect crispiness.
- Spice It Up: If you like things on the spicier side, a dash of chili powder or sliced jalapeños can really kick things up a notch.
- Fresh vs. Dried Herbs: Fresh cilantro is suggested for garnish, but if you’re in a pinch, a little dried cilantro (or even skipping it) won’t ruin your dish.
- Make Ahead: Assemble it, cover it with foil, and refrigerate. Just add a few extra minutes to the baking time when you're ready to cook.
- Skillet Protection: Little things make a big difference when you’re cooking often, like having a good spatula set that won’t melt or scratch your pans. I’ve been using these silicone ones for years.
- If you’re planning dinners for the week, these easy ground beef recipes that don’t cost a fortune are always a good backup.
Nutrition
Calories: 280kcal | Carbohydrates: 10g | Protein: 26g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 353mg | Potassium: 421mg | Fiber: 1g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 20mg | Calcium: 263mg | Iron: 2mg
Tried this recipe?Let us know how it was!