Taco Tots Hot Dish
Hot dish? Casserole? What’s the difference? Turns out, there is no difference in the dishes themselves; instead, it’s a difference in region. If you’re from states like Wisconsin and Minnesota, chances are you use the term “hot dish” but most people from other regions use the term “casserole.” I personally say casserole, but our customer service manager, Tina, uses “hot dish” and throws together delicious combinations of ingredients and tops them with tater tots. So, in honor of Tina and because we could all use some comfort food in the fall months, here’s my tasty Taco Tots Hot Dish recipe!
This recipe is great for kids, easy to throw together, and can be adapted based on your preferences (want spicier green chilies, go for it! want to try pepper jack cheese? sounds good!). For mine, I used Hatch Chile brand diced green chilies and gluten-free red enchilada sauce. It’s important to make sure your enchilada sauce is gluten-free, as some brands contain gluten in the form of flour or other thickening agent. Hatch brand is gluten-free!
Hot dishes (or casseroles) are super convenient and allow you to make one big dish and eat from it for a couple nights – the perfect remedy for busy weeknight meals!
Taco Tots Hot Dish
- 1 tablespoon extra-virgin olive oil
- 1 onion , chopped
- 2-3 cloves garlic , minced
- 1 pound ground chicken or ground beef
- 1 packet gluten-free taco seasoning
- 1 (4-ounce) can Hatch diced green chilies, undrained
- 1 (15-ounce) can Hatch red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 12 ounces frozen corn (no need to thaw)
- 2 cups shredded Mexican blend cheese (pepper jack would also be good)
- 1 (28 ounce) bag frozen gluten-free tater tots, preferably extra crispy (no need to thaw)
- 2 cups crumbled cotija cheese
- Diced tomato, sliced black olives, jalapenos, sour cream, cilantro, etc., for topping
- Spray a 9x13 inch baking dish with gluten-free nonstick cooking spray and preheat the oven to 375 degrees.
- Heat oil in a large skillet over medium-high heat and sauté onion until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the ground chicken and cook, breaking it up with a spatula and stirring occasionally for about 5 minutes. Add taco seasoning, green chilies, enchilada sauce, black beans, and corn. Sauté for about 5 minutes, stirring occasionally.
- Add about 1½ cups shredded cheese and stir well to combine.
- If your skillet is not large enough to hold everything, transfer to a large mixing bowl and stir well.
- Scoop the mixture into the prepared baking dish. Top with tater tots and sprinkle on the remaining shredded Mexican blend cheese and the cotija cheese. Bake for about 25-30 minutes or until hot and bubbly and the tater tots are crispy.
- Top with diced tomato, sliced black olives, jalapenos, sour cream, cilantro, or other taco toppings of choice.
Watch this recipe in action:
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