Taco Tater Tot Casserole

Recipe Tips

Blend the cottage cheese: This makes the casserole extra creamy without anyone noticing it’s in there.

Crispy tots are key: Bake uncovered so the tops get golden brown and crunchy.

Make it ahead: Assemble the casserole earlier in the day, cover, and refrigerate. Just bake when you’re ready (add 10–15 minutes to the cook time).

Leftovers: Store in airtight containers in the fridge up to 4 days, or freeze portions for up to 2 months.

Ingredient Swaps:

• No ground turkey ? Use ground chicken or lean ground beef for the same flavor.

• Dairy-free ? Swap cottage cheese with a dairy-free Greek yogurt or cashew cream, and use your favorite dairy-free shredded cheese.

• No salsa on hand ? Try canned diced tomatoes with green chilies for a similar kick.

• Want extra veggies ? Add chopped zucchini, bell peppers, or spinach into the meat mixture before baking.

Meal Prep Tip: This casserole is perfect for prepping ahead. You can assemble it in the morning, cover with foil, and refrigerate until dinner time, then just pop it in the oven and add 10–15 minutes to the bake. I also love baking it completely, letting it cool, and portioning it into containers for easy grab-and-go lunches or dinners throughout the week. And if you’re really planning ahead, double the recipe and freeze one casserole for a future busy night.

Storage: Leftovers keep beautifully, and they’re almost better the next day. Store them in an airtight container in the fridge for up to four days. To reheat, I recommend the oven or air fryer at 375°F so the tater tots crisp back up instead of turning soggy. You can also freeze the casserole baked or unbaked for up to two months. Just thaw overnight in the fridge before baking or reheating, and you’re set.

Kid-Friendly Option: This recipe is naturally kid-approved, but there are a few little tweaks that make it even more family-friendly. Try swapping the ground turkey for mild ground beef if that’s what your kids are used to, and stick with a mild salsa to keep the flavor gentle. You can also add extra corn or black beans for a little sweetness and color. I like serving it with toppings at the table — sour cream, guacamole, shredded lettuce — so the kids can build their own plates taco-night style.

Troubleshooting:

• The tater tots didn’t crisp up. Make sure you’re baking the casserole uncovered so the heat can circulate. If they still need more crunch, pop the dish under the broiler for 2–3 minutes at the end.

• The filling is too runny. This usually happens if there’s extra liquid from the salsa or veggies. Next time, drain beans and corn well, and let the mixture simmer for a couple minutes before adding it to the baking dish.

• The casserole dried out. Double-check that your oven temperature is set to 375°F and not higher. If reheating, cover with foil for the first half, then uncover to crisp the tots at the end.

• The cheese burned. Add the shredded cheese under the tater tots instead of on top, or sprinkle cheese during the last 10 minutes of baking for a gooier topping.