Taco Tot Casserole
Taco Tot Casserole
Ingredients
For the Casserole Base
- 1 pound ground turkey, lean
- 1 tablespoon olive oil
- 1 packet taco seasoning mix, 1-ounce
- 1/4 cup water
- 15 ounces pinto beans, drained and rinsed
- 8 ounces Colby Jack cheese, shredded, divided
For the Topping
- 32 ounces crispy potato puffs, frozen
For Serving
- 1 head iceberg lettuce, shredded
- 1 bunch green onions, thinly sliced
- 1 tomato, diced
- 16 ounces sour cream
- 16 ounces salsa verde
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat.
⏱️ 10 min
- 3
Stir in the taco seasoning mix and water into the cooked ground turkey. Bring to a simmer and cook for 2-3 minutes, or until the liquid has mostly absorbed and the meat is well-seasoned.
⏱️ 5 min
- 4
Remove the skillet from the heat. Stir in the drained and rinsed pinto beans and half of the shredded Colby Jack cheese into the seasoned turkey mixture.
⏱️ 2 min
- 5
Spread the turkey and bean mixture evenly into the prepared baking dish. Arrange the frozen crispy potato puffs in a single layer over the top of the turkey mixture.
⏱️ 3 min
- 6
Bake for 25-30 minutes, or until the potato puffs are golden brown and crispy, and the casserole is bubbly.
⏱️ 30 min•🌡️ 375
- 7
Remove the casserole from the oven and sprinkle the remaining shredded Colby Jack cheese over the potato puffs. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 375
- 8
While the casserole finishes baking, prepare your toppings: shred the iceberg lettuce, thinly slice the green onions, and dice the tomato.
⏱️ 10 min
- 9
Let the casserole rest for 5 minutes before serving. Serve hot, topped with shredded lettuce, sliced green onions, diced tomato, sour cream, and salsa verde as desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Taco Tot Casserole
Ingredients
For the Casserole Base
- 1 pound ground turkey, lean
- 1 tablespoon olive oil
- 1 packet taco seasoning mix, 1-ounce
- 1/4 cup water
- 15 ounces pinto beans, drained and rinsed
- 8 ounces Colby Jack cheese, shredded, divided
For the Topping
- 32 ounces crispy potato puffs, frozen
For Serving
- 1 head iceberg lettuce, shredded
- 1 bunch green onions, thinly sliced
- 1 tomato, diced
- 16 ounces sour cream
- 16 ounces salsa verde
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes. Drain any excess fat.
⏱️ 10 min - 3
Stir in the taco seasoning mix and water into the cooked ground turkey. Bring to a simmer and cook for 2-3 minutes, or until the liquid has mostly absorbed and the meat is well-seasoned.
⏱️ 5 min - 4
Remove the skillet from the heat. Stir in the drained and rinsed pinto beans and half of the shredded Colby Jack cheese into the seasoned turkey mixture.
⏱️ 2 min - 5
Spread the turkey and bean mixture evenly into the prepared baking dish. Arrange the frozen crispy potato puffs in a single layer over the top of the turkey mixture.
⏱️ 3 min - 6
Bake for 25-30 minutes, or until the potato puffs are golden brown and crispy, and the casserole is bubbly.
⏱️ 30 min•🌡️ 375 - 7
Remove the casserole from the oven and sprinkle the remaining shredded Colby Jack cheese over the potato puffs. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 375 - 8
While the casserole finishes baking, prepare your toppings: shred the iceberg lettuce, thinly slice the green onions, and dice the tomato.
⏱️ 10 min - 9
Let the casserole rest for 5 minutes before serving. Serve hot, topped with shredded lettuce, sliced green onions, diced tomato, sour cream, and salsa verde as desired.
⏱️ 5 min