The idea behind weekly traditions like Taco Tuesdays or Taco Thursday is that they’re supposed to be relaxing; you have a concrete plan for dinner that you are going to love every time. And yet it still could be easier, couldn’t it? What if the tacos made themselves for you? Slow Cooker Taco Tater Tot Casserole, with a spicy, creamy taco beef mixture sandwiched between crispy on the outside and fluffy on the inside tater tots. Salsa and melted cheese sit atop this mountain of Tex-Mex treasure that basically makes itself for you. Nothing beats coming home to Slow Cooker Taco Tater Tot Casserole all ready to eat. You might just make taco night every night!
Ingredients
- 1 pound ground beef
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeƱo pepper, seeded and diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can fire-roasted tomatoes, drained
- 1/2 cup frozen corn
- 4 ounces whipped cream cheese
- 2 pounds tater tots
- 1/2 cup salsa
- 8 ounces mild cheddar cheese, shredded
Directions
Step 1 –In a large skillet over medium-high heat, add the beef, the onion, the garlic, and the jalapeƱo.
Step 2 –Cook, breaking the beef up and stirring, until the beef is browned evenly and the veggies are tender, about 5-7 minutes.
Step 3 –Drain the skillet of excess grease.
Step 4 –Add the black beans, the tomatoes, the corn, and the cream cheese to the beef mixture, stirring to combine.
Step 5 –Cook until heated through, about 3-5 minutes.
Step 6 –Spray a slow cooker well with nonstick spray.
Step 7 –Add 1/2 of the tater tots to the bottom of the slow cooker.
Step 8 –Layer in the beef mixture and the remaining tater tots.
Step 9 –Top the tater tot layer with the salsa and the cheese.
Step 10 –Cover the slow cooker and cook until the tater tots are hot and slightly crisp on the edges and the cheese is fully melted, about 2-3 hours on high and 4-6 hours on low.
Step 11 –Serve hot.
