Description

This Cheesy Tater Tot Casserole combines savory ground beef, zesty Rotel tomatoes, creamy mushroom soup, and melty cheddar cheese baked to golden perfection with crispy tater tots on top. It’s a comforting, kid-friendly American classic perfect for an easy weeknight dinner.

Ingredients

Beef Mixture

1 lb ground beef
1 small onion, diced
1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup sour cream
1 cup shredded cheddar cheese (divided)
Salt and pepper to taste

Topping

1 bag (32 oz) frozen tater tots
1 cup shredded cheddar cheese (divided)

Garnish (optional)

Chopped green onions or parsley

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Instructions

Preheat and Prepare: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish to ensure the casserole doesn’t stick.
Cook Beef and Onions: In a large skillet over medium heat, cook the ground beef and diced onion together until the beef is well browned and the onions have softened, about 6 to 8 minutes. Drain any excess fat to keep the dish from being greasy.
Mix Ingredients: Stir the Rotel tomatoes (including juice), condensed cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese into the cooked beef and onions. Season the mixture with salt and pepper to taste.
Assemble Casserole: Pour the beef mixture evenly into the prepared baking dish. Then arrange the frozen tater tots in a single layer on top of the beef mixture.
Bake Initial Layer: Bake uncovered for 35 to 40 minutes, or until the tater tots are golden brown and crispy.
Add Cheese Topping and Finish Baking: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the hot tater tots. Return to the oven and bake for an additional 5 to 10 minutes until the cheese is fully melted and bubbly.
Rest and Garnish: Let the casserole rest a few minutes out of the oven before serving. Garnish with chopped green onions or parsley if desired for a fresh touch.

Notes

For a spicier casserole, use hot Rotel tomatoes or add diced jalapeños to the beef mixture.
To vary the flavor, substitute the cream of mushroom soup with cream of chicken or cheddar cheese soup.
Make sure to drain excess fat after cooking the beef to keep the dish from becoming too greasy.
This casserole can be prepared ahead and refrigerated before baking for convenience.