Tater Tot Casserole with Ground Beef

Why You’ll Love This Recipe

I enjoy how this recipe brings together hearty ground beef, tangy sour cream and mushroom soup, gooey cheese, and golden tater tots in one dish. It’s both satisfying and versatile—I can tweak the flavors, swap proteins, or even prep it a day ahead. Plus, it’s a total crowd-pleaser on busy weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef

• 1 can (10.5 oz) cream of mushroom soup

• ½ cup sour cream

• 1 small onion, diced

• 2 cups shredded cheddar cheese, divided

• 1 bag (32 oz) frozen tater tots

• Salt and pepper, to taste

• Optional: garlic powder, paprika, Worcestershire sauce

Directions

1. Preheat oven to 375 °F (190 °C).

2. In a skillet over medium heat, brown the ground beef with diced onion, seasoning with salt, pepper, and any optional spices. Drain excess fat.

3. Stir in cream of mushroom soup and sour cream until creamy and combined, cooking for 2–3 more minutes.

4. Lightly grease a 9×13‑inch casserole dish and spread the beef mixture evenly across the bottom.

5. Sprinkle 1 cup of cheddar cheese over the beef layer.

6. Arrange frozen tater tots in a single layer on top of the cheese.

7. Bake for 25–30 minutes, until tots are golden and crisp.

8. Remove from oven, sprinkle remaining 1 cup cheddar cheese on top, and bake another 5 minutes until melted.

9. Let rest 5 minutes before serving.

Servings and timing

Serves 6.

• Prep time: ~10 minutes

• Bake time: 25–30 minutes, plus 5 minutes for melted cheese

• Total time: ~40–45 minutes

Variations

• Protein swaps: I often use ground turkey or plant-based meat for a lighter dish.

• Cheese options: I like mixing cheddar with pepper jack or mozzarella for different flavors.

• Veggies: I add frozen peas, corn, bell peppers, or green beans mixed into the beef for extra nutrition and color.

• Flavor boosters: For extra depth, I stir in a splash of Worcestershire sauce or sprinkle garlic powder, smoked paprika, or chili powder into the beef.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I cover the casserole loosely with foil and bake at 350 °F (175 °C) for 15–20 minutes to restore crispiness. For single portions, I use the microwave—but that can soften the tots.

FAQs

What can I use instead of tater tots?

I’ve made this with thinly sliced fresh potatoes—tossed in oil and baked directly—or with small diced potatoes. Just bake a bit longer until tender and crisp.

Can I prepare this in advance?

Absolutely. I assemble everything (except the final cheese layer), cover it tightly, and refrigerate it up to 24 hours before baking. Then I bake it as usual.

How do I make it dairy‑free?

I swap regular sour cream and cheddar with dairy‑free alternatives, and use a dairy‑free cream of mushroom soup or make my own with plant‑based milk and flour.

Can I make it in a slow cooker?

Yes! I brown the beef and onions, mix in the soup and sour cream, then layer everything in the slow cooker (reserve tots for later). I cook on low for 4–6 hours. Just before serving, I top with tater tots and cheese, then broil or bake briefly to crisp.

What’s the best way to add veggies?

I sauté chopped bell pepper, mushroom, or other veggies with the beef, or stir in thawed frozen veggies like corn, peas, or green beans. It’s an easy way to boost nutrition and flavor.

Conclusion

This tater tot casserole is one of my go‑to comfort meals—simple to make, endlessly adaptable, and always satisfying. Whether I’m feeding a crowd, prepping ahead, or craving something cozy on a busy night, this recipe delivers. I hope it becomes a favorite in your kitchen too!