ROTEL DIP TATER TOT CASSEROLE RECIPE
This easy Rotel dip tater tot casserole is loaded with seasoned ground beef, creamy melted cheese, diced tomatoes with green chilies, and crispy golden tater tots. It's a hearty dinner made with simple ingredients.
Equipment
- Large skillet
- 9×13-inch baking dish
Ingredients
- 1 pound lean ground beef
- ½ cup yellow onion finely diced
- 1 teaspoon garlic minced
- 1 1-ounce packet mild taco seasoning
- 1 10-ounce can Rotel diced tomatoes with green chilies, lightly drained
- 16 ounces Velveeta cheese cubed
- ½ cup sour cream
- 32 ounces frozen tater tots
- 1 cup sharp cheddar cheese shredded
- Nonstick cooking spray
Instructions
- Preheat the oven to 400°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Brown the ground beef in a large skillet over medium-high heat for six to eight minutes. Drain excess grease.
- Add the diced onion and cook for three to four minutes. Stir in the garlic and cook for another 30 seconds.
- Add the taco seasoning and lightly drained Rotel tomatoes. Stir and simmer for two minutes.
- Reduce the heat to low. Add the cubed Velveeta and stir until completely melted, approximately three to five minutes.
- Remove from the heat and stir in the sour cream until smooth.
- Spread the cheesy beef mixture evenly into the prepared baking dish.
- Arrange the frozen tater tots in a single layer over the filling.
- Bake uncovered for 30 to 35 minutes, until the potatoes begin turning golden.
- Sprinkle the shredded cheddar cheese over the tater tots and bake for another five to ten minutes, until melted and crispy and the center reaches 165°F.
- Remove from the oven and rest for five to ten minutes before serving.
Notes
- Keep the tater tots frozen until ready to bake.
- Lightly drain the Rotel to prevent excess moisture.
- Use low heat when melting the Velveeta.
- Add the shredded cheddar near the end of baking.
- Refrigerate leftovers in an airtight container for up to four days.
- Reheat leftovers thoroughly to 165°F before serving.