Healthier Tater Tot Enchilada Bake


  • Olive oil for pan
  • 1 pound ground beef
  • 1 small onion (red or yellow), finely chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 (10-ounce) can enchilada sauce (check label to verify gluten-free, if required)
  • 1 cup black beans, rinsed and well drained
  • 1 cup corn (frozen and unthawed is fine)
  • 1 cup (4 ounces) shredded Mexican blend or sharp cheddar cheese
  • 2 cups tater tots (enough to cover dish with space inbetween)
  • Optional garnishes: sliced black olives, scallions and/or cilantro


  1. Preheat the oven to 375 degrees F and lightly oil an oven-proof, 10-inch round skillet. (If you don’t have this size/type pan, you may transfer the beef mixture to a 9-inch square casserole prior to adding the cheese and tater tots.)
  2. Heat the skillet over medium heat, and add the diced onions. Cook until softened, 3-4 minutes. Add the beef to the skillet and brown, breaking up as you go. While the beef still has a few minutes left to cook, add the chili powder and cumin. When the beef is fully cooked, stir in the enchilada sauce, black beans and corn, stirring to fully incorporate, and continue to cook for 2-3 minutes more.
  3. Sprinkle the cheese over the enchilada mixture, and then place the tater tots evenly over the top. The tater tots will get a bit crunchier if they are placed on top of the cheese and there is some space between them.
  4. Bake, uncovered, for approximately 20 minutes or until the cheese is bubbly and tater tots are golden brown. If you wish to further brown the tater tots, broil for a minute or two, watching closely, until they reach your preferred degree of doneness. Garnish as desired and serve hot.

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