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Slow Cooker Tater Tot Casserole

Tater tots, ground meat, black beans, and cheese combined with enchilada sauce (and did I mention, cheese??) make up this easy peasy slow cooker tater tot casserole that will redefine your thoughts on easy weeknight meals!
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Course: Main Course
Cuisine: Slow Cooker
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Ingredients

  • 1 Tbsp olive oil
  • 1 1/2 lbs ground venison (or other ground meat of choice)
  • 1 packet (1.25 oz) taco seasoning mix (or use a homemade mix!)
  • 1 15-oz can black beans, drained and rinsed
  • 1 cup salsa
  • 1 10-oz can mild enchilada sauce
  • 1 16-oz package frozen tater tots
  • 1 cup shredded cheese (I used Monterrey Jack)
  • sliced green onions and sour cream, for topping (optional)
  • sour

Instructions

  • Heat oil over medium-high heat in a large skillet and add ground meat. Cook, stirring and breaking up until browned, about 3-5 minutes. Drain off any excess grease and add taco seasoning mix and stir to coat.
  • Stir in black beans, salsa, and enchilada sauce and allow to simmer for about 5 minutes. (You can skip the simmering if you're in a hurry.)
  • Spray the bottom and sides of your slow cooker with non-stick cooking spray, or use one of those handy-dandy crockpot liners, for easy clean up!
  • Spread half of the tater tots onto the bottom of the slow cooker; top with ground meat mixture and remaining tater tots. Cover and cook on low heat for 3 1/2 - 4 hours. Add cheese and cook for an additional 30 minutes or until cheese is good and melted. 
  • Serve immediately, topped with green onions and a dollop of sour cream, if desired. 
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