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What’s better than a melty blanket of cheese underneath golden brown tater tots… combined with zesty Mexican flavors like cumin and chili powder…. are you with me?! This cheesy tater tot hotdish recipe is one of my favorite gluten-free comfort meals.
Well, you might call it “casserole”. However as a born and raised Minnesotan, the only word in my vocabulary that describes several thrifty ingredients mixed together, put in a pan, and baked — is “HOTDISH” (our unofficial state cuisine). They originated in Lutheran church basements, and have graced probably every family table of the folks that grew up here.
It’s the ultimate, “anything goes” comfort food, a nod to nostalgia at its best.
We grew up eating tater tot hotdish the classic way, with a base of ground beef, cream of mushroom soup, peas, corn, then topped with crispy tater tots. I like to think of it as a lazy cook’s rendition of shepherd’s pie. Despite a completely beige aesthetic, it always filled our tummies with delicious nourishment.
To match the modern ways we eat now, yet still hold onto the ease and practicality of the one pan meal, I created this Cheesy Taco Tater Tot Hotdish recipe and a Spinach Gruyere Tater Tot Hotdish hat have become one of our favorites in our gluten-free dinner rotation.
This version a mouthwatering combination of taco flavors with crispy potatoes, and as many toppings as you can pile on. Yet it’s not overly heavy – there’s actually equal parts black beans and grassfed beef! It takes less than an hour to make, and the symmetry of the tots gets me every time!
A few additional notes:
Yes! All leftovers will freeze well, or you can assemble and stop at the point where you’d bake. Seal the dish, and freeze until you’re ready to make it. Then pop it in the oven for 20 minutes longer that the recipes calls for!
Yes! Just know that the hotdish will be a little less flavorful. If you do this, I would add two tablespoons of olive oil to the pan when cooking the meat and onion/garlic, to add moisture. And use a homemade taco seasoning for extra spice.
No, you can use any oven safe dish – if that would be rectangle, I’d say a 7×10 inch pan would work best.
While I was recipe testing, and really yearning for that perfect circle of tater tots, I was having trouble with the layer of shredded cheese being flat enough to arrange the potatoes. So I grabbed the Tillamook Medium Cheddar Sliced Cheese that we used for burgers earlier in the week, and just like that – a flat, even layer of the best tasting cheddar that’s perfect for tater tot art. ☺️
Tillamook’s Medium Cheddar Sliced Cheese is far from anything you remember about those singles wrapped in plastic. Aged for over 60 days, with no preservatives or caking agents added, this cheddar cheese is made with 4 simple ingredients in the time-honored method.
I mean, is their anything better than a melty, blanket of cheese underneath golden brown tater tots… combined with zesty Mexican flavors like cumin and chili powder…. are you with me?!
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So good! Made with manchego due to my kids sensitivity to cow dairy.
Your recipes all look so wonderful!
It would be great if you could post the nutrition info on these, as I must count my fat, protein, etc. Thanks for a great website!
hi! here is a free nutrition calculator for your to use: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
As a vegetarian, I’d leave out the meat but everything else sounds delicious. Could the same recipe work in an Air Fryer?
hello gene! i haven’t tested this in an air fryer.
SCORE!!!! Made it for the grandkids (one of whom is GF) and they loved it. Thank you!!