Mexican Chicken Tater Tot Casserole Recipes

CHICKEN FAJITA TATER TOTS™ CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 5-quart Dutch oven, heat oil over medium-high heat. Add onion, bell peppers and jalapeño chile; cook 3 to 4 minutes, stirring frequently, until vegetables are just crisp-tender. Add flour and taco seasoning mix. Cook 1 minute, stirring constantly. Stir in tomatoes and green chiles. Heat to simmering. Remove from heat; stir in chicken, 1 cup of the cheese and 1 cup of the sour cream.
• Place half of the frozen potatoes in single layer in baking dish. Spoon chicken mixture on top. Top with remaining frozen potatoes, then remaining 1 cup cheese.
• Bake 40 to 45 minutes or until casserole edges are bubbly and potatoes are lightly browned. Sprinkle with cilantro. Serve with salsa and remaining 1 cup sour cream.

MEXICAN CHICKEN TATER TOT CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray a 7x11 pan with nonstick spray.
• Stir together the chicken, tomatoes, soup, onions, garlic, and 1 cup cheese. Season to taste with salt and pepper. Spoon into prepared pan
• Place frozen tater tots evenly on top of the chicken mixture. Cover with the remaining cheese.
• Bake for 30 minutes. Turn the oven to broil. Broil for a few minutes. Be sure to watch it carefully, so it doesn't burn.
• Top with cilantro, green onions, tomatoes, and avocados. Garnish each serving with sour cream, if desired.

MEXICAN TATER-TOPPED CASSEROLE

Steps:

• In a large skillet, combine the first seven ingredients. Stir in meat mixture. Bring to a boil., Transfer to a greased 13x9-in. baking dish. Top with Tater Tots. Cover and bake at 350° for 30 minutes. Sprinkle with cheese and green onions. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted.

MEXICAN TATER TOT® CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch casserole dish.
• Mix corn, mushrooms, green bell pepper, salsa, tomato, and nacho cheese sauce together in a bowl. Layer mixture over the bottom of the prepared dish. Mix ground beef and taco sauce together in a separate bowl; add to the corn mixture in the dish and stir together. Layer potato puffs on top of casserole. Top with shredded Mexican cheese blend.
• Bake in the preheated oven until beef is no longer pink, about 25 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil casserole until top is golden brown, about 5 minutes.

GRANDMA'S TATER TOT CHICKEN CASSEROLE

Steps:

• Boil chicken, celery, onion in 3 cups of water.
• Remove chicken when cooked through and dice into bite size pieces.
• Remove celery and onions from pot, but keep the stock in pot.
• Continue boiling stock from chicken, celery and onions until it reduces to 1 cup (if you reduce stock to less than 1 cup, not a problem, add milk to measuring cup with stock to equal 1 cup).
• Stir together in a bowl chicken, onion, celery, frozen peas, Miracle Whip, cream of chicken soup and 1 cup of reduced stock.
• Pour chicken mixture into greased 9x13-inch baking dish.
• Sprinkle with 2 cups shredded cheese (I've tried other cheeses, but cheddar seems to hit the spot for me).
• Top with tater tots.
• Bake at 350°F for 45 minutes.
• ENJOY!

TATER TOT CASSEROLE WITH LEFTOVER CHICKEN

Steps:

• Preheat oven to 350F degrees.
• Combine chicken and beans in bowl.
• Spray 13x9 casserole dish with non-stick spray.
• Layer the casserole as follows: chicken/beans (on bottom), then chiles, followed by cheese, then tater tots.
• Cover with tin foil and bake for 35-40 minutes, until cooked through.
• Remove foil, turning oven up to 425°F.
• Using a fork gently flatten out the tater tots and return casserole to oven.
• Cook until tater tots get brown and crispy, about 5-10 minutes.