Busy Night Taco Casserole

with Grown In Idaho Super Crispy Tots

Cooking Time
17 Minutes

Servings
Serves 6-8

Ingredients
  • 1 Bag Grown In Idaho Super Crispy Tots (28 oz)

  • 1 lb Ground Beef

  • 1 1-ounce Packet Taco Seasoning

  • ½ C Water

  • 2 16-ounce Jars Chunky Salsa

  • 1 15-ounce Can Black Beans, drained and rinsed

  • 2 C Mexican Cheese Blend, shredded and divided

  • ½ C Cilantro, chopped

  • ½ C Sour Cream

  • 1 C Lettuce, shredded (optional)

  • ½ C Tomatoes, chopped (optional)

  • 1 Avocado, chopped (optional)

  • ¼ C Red Onion, chopped (optional)

  • ¼ C Black Olives, sliced (optional)

DESCRIPTION

This delicious casserole is perfect for busy nights! Taco-seasoned ground beef is cooked between layers of Grown In Idaho Super Crispy Tots and topped with your favorite taco toppings in this family-friendly dinner. In partnership with Fab Everyday.

Instructions

  1. Preheat Oven to 425 °F. Arrange frozen potatoes in a single layer on a 11” x 17” baking sheet lined with parchment paper. Bake for 24-26 minutes, stirring halfway through cooking time.

  2. Meanwhile, brown the ground beef in a skillet over medium-high heat, stirring to crumble the beef. Sauté until the beef has browned completely, about 7-8 minutes.

  3. Drain any excess grease, then stir in the taco seasoning and water.

  4. Remove from heat and stir in the salsa and black beans.

  5. Remove the baking dish from the oven and move half the Tots to a plate. Spread the remaining Tots in a single layer in the baking dish, then top with half the beef mixture followed by half the shredded cheese. Spread the reserved Tots evenly over the cheese. Layer with the remaining beef mixture and cheese.

  6. Return to the oven to bake for 10-15 more minutes, or until the Tots are super crispy, the cheese is melted, and the sauce is bubbling.

  7. Top the casserole with chopped cilantro. Serve with a dollop of sour cream, and if desired, your favorite taco toppings, such as shredded lettuce, tomatoes, onion, avocado, and black olives.