Somewhat Simple

T is for Tatertots Casserole- Southwestern Style



Hi Somewhat Simple readers! I’m Jen from Tatertots & Jello. I am so excited to be here. I am sharing a family favorite at my house. It’s a Southwestern Tatertots Casserole. My kids love it. Here’s the super easy recipe:


Southwestern Tatertots Casserole:

Total time: 30 minutes

Serves: 8


  • 1 pound ground beef
  • 1 medium yellow onion, finely chopped (about 2 cups)
  • 1 can green chilis
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • ½ pack taco seasoning
  • 3 cups tatertots (enough to cover dish)*
  • 1 can enchilada sauce
  • 1 cup Mexican blend cheese (or mozzarella)
  • ½ cup sliced black olives
  • Cilantro
  • Mexican Crema (optional)

*Have you tried the Tatertots rounds?? They are a flatter version of tatertots and I used them in this recipe.



  1. Preheat the oven to 350 degrees F.
  2. Add the oil to a pan and heat on medium. Add diced onions and garlic – cook until tender. Remove to a bowl and set aside. Add beef to skillet and cook until completely browned, add taco seasoning and cook for another 4 minutes. Add onions and garlic back to beef and stir to combine. Pour the can of enchilada sauce into the beef and continue cooking for 5 minutes.
  3. Transfer the enchilada mixture from the skillet into a 9-by-13-inch baking dish. Place tatertots on top. sprinkle the cheese and top with black olives. Bake uncovered for 15-20 minutes or until the cheese is bubbly and tatertots are golden brown. Add cilantro to the top. Enjoy!!


Here are a few of my recent favorite projects:


I‘ve been remodeling a 1905 home and recently finished the kitchen //Super Easy Industrial Shelves //Make a DIY Wood Bead Chandelier

Thanks for letting me stop by!

jen-profile-picABOUT THE AUTHOR: Jen Hadfield is a creative mom of 4 and the author of the popular site Tatertots and Jello. Follow Jen on Social Media: Facebook // Twitter // Pinterest // Instagram



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