Tacos and potatoes, the marriage we didn’t know we needed or wanted until we had it! And once we had Taco Taters for the first time, trust us, we wanted it again and again! Deliciously savory and spicy taco meat, with melty cheese and zesty salsa, bubbles underneath a crispy potato nugget crust and then topped with tangy olives and creamy sour cream and even more cheese… oh yes, this is the good stuff! A simple bake that packs in the flavors, this Taco Taters is truly terrific!
Ingredients
- 1 pound ground beef
- 1 (15.25-ounce) can corn, drained
- 1 (8-ounce) jar salsa
- 1 ounce processed cheese, such as Velveeta™
- 1 ounce cream cheese
- 1 (1-ounce) package taco seasoning mix
- 1 (16-ounce) package frozen bite-sized potato nuggets
- 1 (4-ounce) can sliced black olives, drained
- 1 (4-ounce) can diced jalapeño peppers, drained
- 4 ounces cheddar cheese, shredded
- 1 (8-ounce) container sour cream
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a large skillet over medium-high heat, cook and stir the beef, until it is browned and crumbly, about 5-7 minutes. Drain and discard the grease.
Step 3 –Add the corn, the salsa, the processed cheese, the cream cheese, and the taco seasoning to the beef and stir until combined.
Step 4 –Spread the beef mixture over the bottom of a 9×13-inch baking dish.
Step 5 –Arrange the potato nuggets over the beef mixture and sprinkle the black olives, the jalapeños, and the cheddar cheese on top.
Step 6 –Bake the dish until the potato nuggets are crisp and the cheese is bubbly, about 25 minutes.
Step 7 –Serve with the sour cream.
