Mexican Tater Tots

Mexican Tater Tots

Mexican Tater Tots
What’s not to love?

Over the past ten years, I’ve tried to eat more like a grown-up. What that means are more salads and fewer Tater tots. But the other night, skipping trough Pinterest, a photo of these tots smothered in meat and cheese popped up and held my taste buds hostage like some Mexican Tater tot gangster! Therfore, I had to have them!

The heart wants what it wants!

Unfortunately, once my heart was set on having that Mexican looking goodness, I couldn’t find it again. Thankfully, I had a pretty good idea of how I could recreate it.

If this is your recipe, I pinched it sort of. Sorry! Feel free to call me out in the comments below or, better yet, call me out on your page! I need the attention. My site doesn’t get much traffic. Note: If you would have just called your recipe “Mexican Tater tots,” I would have found you again!

Toss in an egg and call it breakfast!

Everyone loved it! I can’t even describe how good it was! It was a hot, cheesy, crispy piece of satisfying heaven with just the right amount of heat. My husband decided that since it’s made with Tater tots, it should be breakfast. Later that week, we turned it into a skillet breakfast by adding scrambled eggs.

Mexican Tater Tots with eggs
Make it for breakfast!

I should mention that I make my taco seasoning mix. I’ll post a link to that soon. As a result, I have complete control over what I put in it. I won’t judge you for using the store-bought packages as long as you don’t judge me for trying to convince my husband to drink Margaritas when we make this as a breakfast skillet. And please don’t judge me on how I got into making my spice blends. You can read more about that and try my taco seasoning mix in my next post.

Mexican Tater Tots

Recipe by Lesa NelsonCourse: DinnerCuisine: Tex MexDifficulty: Easy


Prep time


Cooking time



Hot, crispy, and cheesy with just a touch of spice. These Mexican Tater Tots are an absolute crowd pleaser!


  • 1 kg bag frozen Tater Tots

  • 1/2 kg ground beef

  • 1 package taco seasoning

  • 1/2 cup water

  • 1 cup black beans

  • 2 cups cheddar cheese (or Mexican blend)

  • 1 cup cherry tomatoes, halved

  • 1 bunch greens onions, chopped

  • Options for serving
  • sour cream

  • guacamole

  • cilantro

  • shredded lettuce


  • Preheat oven to 450° F (230°C). Cook Tater tots in a greased, 9″ x 13″ baking dish for 20 minutes or until crispy.
  • In a large skillet over medium heat, cook the ground beef until nicely browned. Drain excess fat.
  • Sprinkle the taco seasoning over the beef and stir. Add water to help combine the seasoning and the meat.
  • Once most of the water has evaporated, stir in black beans.
  • Assemble
  • Spoon the beef and beans over the cooked Tater tots and top with cheese, tomatoes and green onions.
  • Bake until warm and the cheese is nicely melted. Approximately 10 minutes.
  • Serve topped with sour cream, guacamole, cilantro, and shredded lettuce as desired.


  • Turn this dish into breakfast by topping with scrambled eggs.

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