This Chorizo Tater Tot Casserole is loaded with chorizo, black beans, corn and cheese. Then topped with tater tots and baked until golden brown and bubbly.
Holy casserole deliciousness, Batman! You guys have GOT to make this. Like tonight, it should be on your dinner table. There is so much deliciousness in this Chorizo Tater Tot Casserole that I can barely handle it. A layer of chorizo, black beans, corn, diced green chiles and cheese topped with tater tots and baked until golden and bubbly. But wait! There’s more! Then you pile it high with guacamole, pico de gallo and sour cream. See what I mean? Utter tater tot casserole bliss.
I have had a love of tater tot casseroles since I made this Andouille and Chard Tater Tot Casserole a couple of years back. They are quick, easy to make and can be pretty much done with any kind of ingredients you want. I decided to give this one a Mexican flare because Mexican seems to be one of the most favorite cuisines in our house these days. Unless you count ketchup as a cuisine, because I swear my boys would eat that with a spoon if I would let them.
For this dish, the toppings are what sends it over the top. This baby is LOADED. Shredded cheddar, guacamole, pico de gallo, sour cream. Oh man. I decided to make my own pico de gallo and my own guacamole because my boys decided to nap that day so I had the time to do it. If you don’t have the time, store bought versions would work just fine.
Whatever you do though, don’t skimp on the sour cream.
But I don’t need to tell you that. You wouldn’t do something that silly, right? ;)
Chorizo Tater Tot CasserolePrint Recipe
Chorizo Tater Tot Casserole Ingredients:
- 1 pound ground chorizo
- 1/2 yellow onion, diced
- 1 cup frozen corn
- 1 (15 ounce) can black beans, drained
- 1 (4 ounce) can diced green chiles
- 2 1/2 cups shredded pepper jack cheese
- 1 1/2 cups shredded cheddar cheese
- 4 cups tater tots
- sour cream
- pico de gallo
Preheat oven to 425 degrees.
In a large skillet cook chorizo until cooked through. Drain grease but reserve 1 tablespoon.
Return chorizo and reserved pan drippings to the skillet and add in onion, corn, black beans and green chiles. Cook until the onions have softened and the corn is cooked through.
Combine the cheeses together.
Transfer chorizo mixture to a 2 quart casserole dish. Spread 3 cups of shredded cheese over the top, reserve the remaining cup for toppings.
Layer tater tots on top of the cheese.
Bake casserole in preheated oven for 20 - 25 minutes or until tater tots are golden brown and crispy and edges are bubbly.
Remove casserole allow to cool for several minutes, scoop servings on to plates and top with cheese, sour cream, pico de gallo and guacamole.