Slow Cooker Mexican Tater Tot Casserole is loaded with ground beef, cheese and tater tots! Making this a new gluten-free family favorite for taco night! This one pot recipe is a crowd pleaser since kids and adults both will love this tasty tater tot casserole. You must make this cheesy, beefy, tater tot filled casserole. I promise you won't regret it!
Disclaimer- Some links below are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.
My kids and husband love anything with tater tots in them. When someone requested to try my delicious Beefy Taco Casserole with tater tots I didn't need very much convincing! When I got a coupon for Ore-Ida Potatoes I knew exactly what I was making that week for Taco Tuesday.
I am a big fan of casseroles like Kielbasa Casserole to Mac and Cheese. They are so easy to make in the Crock Pot and make my life easier. I love to come home and know there is a delicious hot meal ready to serve for dinner.
Slow Cooker Mexican Tater Tot Casserole is one of those casseroles that is a perfect dinner for a busy night. This meal can be done cooking on high in 2 hours or on low for 5 hours. So it works for whatever your schedule is. All you do is layer 3 ingredients in the Crock Pot and it becomes a delicious meal everyone will devour.
This was my first time trying Tater Tots in the Crock Pot and my husband was a little skeptical. Once he tried it he said it one of his favorite meals ever. I think I see a lot more Tater Tot Casseroles in my future!
Toppings for Slow Cooker Mexican Tater Tot Casserole
Since we were making this for a family dinner I kept the recipe simple knowing my kids will always eat beef, potatoes and cheese. However, the adults love to add lots of toppings to this meal to make it extra tasty. Here are a few ideas to add to yours that we tried!
- Sour Cream
- Green Onions
- Avocado
- Salsa
- Chopped Tomatoes
- Shredded Lettuce
- Jalapeños (my husband loves spicy food)
- Cilantro
Plus if your kids are more adventurous than mine you could also add veggies into the casserole. Black beans and corn would be easy to throw in when you start cooking it. Making this a one pot meal with veggies included.
Gluten Free Dinner
The most important part is naturally gluten free, TATER TOTS! I make everything gluten free in our house because my husband has celiac disease, which is when you are allergic to gluten. However, there are a few things to be careful of to make sure to keep it gluten free.
Spice Packets commonly have gluten added to them including Taco Seasoning. Always make sure and check the label before you buy any spice packets, gravy packets or really anything that comes in a packet. I used this Old El Paso one that is gluten free.
Also, don’t swap the Velveeta in this recipe for Cream of Cheddar Soup. This also has gluten in it as do most “Cream of” Anything Soup. I’m not sure why but they love to add gluten to canned soups.
How to Make Slow Cooker Mexican Tater Tot Casserole
Step 1. Layer the bottom of the Crock Pot with tater tots. Add ground beef on top and then Velveeta.
Step 2. Sprinkle Taco Seasoning over everything and lightly stir.
Step 3. Cover with remaining tater tots.
Step 4. Cook on high for 2 hours or low for 5-6 hours.
Step 5. Remove lid and top with 1 cup shredded cheese. Cover and let cheese melt for 10 minutes.
Slow Cooker Mexican Tater Tot Casserole
Equipment
- Crock Pot
Ingredients
- 1 pound ground beef browned
- 2 cloves garlic minced
- 32 oz bag of tater tots frozen
- 12 oz Velveeta Cheese cubed
- 6 oz Diced green chile optional
- 1 packet Taco Spice
- 1 cup shredded cheese
Instructions
- Brown ground beef with minced garlic. Leave a little bit of pink - beef will finish cooking in the Crock Pot.
- Layer the bottom of the Crock Pot with tater tots. Add ground beef on top and then Velveeta.
- Add 6 oz of diced green chile and spread evenly
- Sprinkle taco seasoning over everything and lightly stir.
- Cover with remaining hash browns.
- Cook on high for 2 hours or low for 3-5 hours. SEE NOTES.
- Remove lid and top with 1 cup shredded cheese. Cover and let cheese melt for 10 minutes.
- Optional - place Crock Pot (insert only) with food into a broiler on High for 10 minutes. This will brown the top and add a little crispiness to the top layer.
Video
Notes
- Cook Time for 6-7 Quart: 3 hours on low
- Cook Time for 3-4 Quart: 4-5 hours on low
Tom Maysonet says
Do you precook the tots or are they frozen when you put it in the crock pot?
allisonetreadwell says
Hi Tom! They are frozen when you put them in. Hope you enjoy it!
Taunya D Allred says
Do the tator tots get any crisp to them. My family likes a bit of crunch with their tator tots. Also have you tried other cheeses?
allisonetreadwell says
Hi Taunya! They do get a little crisp to them but not as much as the oven. You could put them in the oven for the last ten minutes. Most Crock Pots can go in the oven up to 400 degrees. I haven't tried it with other cheeses but I'm sure you could use shredded cheddar as a substitute for Velvetta if you wanted to.
sarah c brammer says
Hi!
Once cooked, can it be frozen-- as in I'd like to freeze a few dishes and deliver them to my friend for her family to eat throughout week?
allisonetreadwell says
Hi Sarah! I think it will freeze and taste good. I'm thinking the potatoes might not hold their shape but I still think it will all taste great together. I like to make this white chicken chili for people because they can eat it alone or use it for tacos, nachos, burritos. https://www.crockpotsandflipflops.com/white-chicken-chili/
Christina Poulsen says
What can I use instead of Velveeta?
We do not have that in Europe
Allison Treadwell says
HI Christina! I would just use 2 cups of shredded cheddar cheese. If you wanted to you could add a little cream cheese to give it the creamy effect of Velvetta but I think it would work just fine with regular shredded cheese.
Pam says
I had it in the slow cooker for 2 hours and the bottom burnt. I think an hour would be enough.
Allison Treadwell says
Hi Pam, Thanks for the feedback and I'm sorry to hear it was burned...
Matt Fay says
The time can depend upon your Crock Pot. A larger unit will cook hotter than a smaller unit. If you're cooking in a 3-4 quart Crock Pot then you can get away with 4-5 hours on low. But if you're using a larger unit, like 6-8 quarts, then you can probably go with 2 hours or so on low.
I've had the bottom burn before. But I find it super easy when removing the casserole from the Crock Pot to just spoon off the top of that layer. Meaning, leave the burnt layer (super thin layer) in the pot and scoop out the good stuff.
Carolyn Rodgers says
If you use the Mexican Velveeta cheese would you need the taco seasoning.
LinB says
I would add the taco seasoning to the ground beef while it is still in the skillet rather than try to stir lightly. That way I would leave the layers untouched.
Karen Wendt says
I added sautéed half of an orange pepper, half red, half yellow pepper and a small onion, and the cloves of garlic. I mixed the taco seasoning into the browned burger. I used shredded “Mexican” cheese. It’sso good! My GrandTeenagers love it.
It sticks to the side of the crockpot. I had it on the 6 hour setting but it was ready in 2hours. Delicious.
Karen Wendt says
I added sautéed half of an orange pepper, half red, half yellow pepper and a small onion, and the cloves of garlic. I mixed the taco seasoning into the browned burger. I used shredded “Mexican” cheese. It’sso good! My GrandTeenagers love it.
It sticks to the side of the crockpot. I had it on the 6 hour setting but it was ready in 2hours.
Allison Treadwell says
So happy you liked it!!!
Pat Branch says
With no liquid in this casserole dis it get really dry?msounds good but sorry about moisture with all the potatoes.
Matt Fay says
Hi Pat! It does not come out dry at all! With the lid closed on the Crock Pot, all the existing moisture from the frozen tots, the beef, and the Velveeta are trapped inside. You can see the condensation on the top of your lid within an hour of starting the crock pot! The one thing to watch though, is that without extra added moisture from sauces, broths, etc., is that the very bottom later of tots can burn just a tad if left on too long. It's not a huge deal though - we're talking a SUPER thin little layer. Easy to avoid serving it when dishing.