Taco Tater Tot Casserole
This Taco Tater Tot Casserole is a family dinner that everyone will love! It is quick, easy, meat-free and dairy-free. And, of course, super tasty!
Equipment
- cast iron skillet 10"-12"
Ingredients
- 2 tablespoons avocado oil
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1 small yellow onion diced
- 1 jalapeño diced, optional
- 12 ounces vegan beef crumbles see notes
- 2 tablespoons taco seasoning
- 1/2 cup salsa verde plus more for serving
- 4 ounces vegan cream cheese I used Kite Hill
- 1 bag frozen tater tots
- cilantro for serving
Instructions
- Preheat the oven to 400 degrees.
- Heat the oil in a cast iron skillet over medium heat. Add the bell peppers, onion, jalapeño, beef crumbles & taco seasoning and cook down for 5 minutes, stirring frequently.
- Add the salsa verde & cream cheese and mix to combine. Taste and adjust the seasonings as needed. Remove from the heat.
- Layer the frozen tater tots on top of the filling until everything is covered. Place in the oven for 30 minutes, or until the tater tots are crispy - turn the oven to broil for the last couple minutes for a crispier top. Remove from the oven and allow to rest for 10 minutes.
- Top with some more salsa verde and chopped cilantro. Spoon onto plates and enjoy.
Video
Notes
- I used vegan beef crumbles from Trader Joe's. You could also sub a can of beans or use cooked lentils.
- If you don't have a cast iron skillet you can cook the filling in a regular skillet and then transfer it to a greased baking dish before adding the tots.
- Feel free to get creative with the toppings! Some other options are avocado, vegan sour cream, hot sauce.
Nutrition
Calories: 366kcal | Carbohydrates: 29g | Protein: 13g | Fat: 23g