Tex Mex Tater Tot Bake Pressure Cooker Style
This hearty Tex Mex Tater Tot Bake combines tender ground beef, tangy salsa, and a crispy tater tot topping for a comforting, crowd-pleasing meal made easy with your pressure cooker and oven.
Ingredients
Main ingredients
- 1 pound ground beef
- 1 tsp minced onion
- 1 tsp garlic powder
- 15 oz black beans drained and rinsed
- 15 oz corn drained and rinsed
- 1 cup red salsa
- 10 oz red enchilada sauce
- 28 oz frozen tater tots
- 3 cups shredded cheddar cheese
- side salad greens to serve alongside
Instructions
Instructions
- Brown the ground beef in a large skillet over medium heat. Stir to cook evenly then drain any excess fat.
- Add minced onion and garlic powder to the beef. Cook 2 to 3 minutes until onions are translucent.
- Stir in black beans, corn, and red salsa. Cook for about 5 minutes, stirring occasionally to thicken the salsa.
- Spread the beef mixture evenly into a 9x13 inch baking dish.
- Pour red enchilada sauce slowly over the beef mixture to cover evenly.
- Arrange frozen tater tots in a single layer on top of the sauce.
- Sprinkle shredded cheddar cheese evenly over the tater tots.
- Bake in a preheated 375°F oven for 25 to 30 minutes until tater tots are golden and cheese is bubbly.
- Let the casserole cool for about 5 minutes before serving for neat slices and perfect texture.
- Serve warm with a side salad to balance the richness.
Notes
For quicker cleanup, brown beef directly in the pressure cooker using the sauté setting. Use canned diced onions to save chopping time. Keep tater tots frozen before baking for best texture. Leftovers store in fridge up to 3 days or freeze for later.