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spoonful removed from taco tater tot hotdish in a cast iron skillet

Taco Tater Tot Hotdish Recipe (Gluten Free)

Tater Tot Hotdish with a taco theme, baked in a cast iron skillet.
5 from 2 votes
Prep Time :15 minutes
Cook Time :35 minutes
Total Time :50 minutes
Yield: 5 servings
Author: Amanda Paa



  • 3/4 pound grass-fed ground beef 80/20 fat percentage
  • 1 onion diced
  • 3/4 teaspoon sea salt divided
  • 2 cloves garlic minced
  • 2 teaspoons cumin powder
  • 2 teaspoons chili powder
  • 3/4 cup salsa
  • 1 14.5 ounce can black beans, drained
  • 9 slices Tillamook Farmstyle Thick Cut Medium Cheddar Sliced
  • 1 bag frozen tater tots
  • toppings: sour cream cilantro, tomatoes, radishes, bell peppers, green onions


  • Preheat oven to 375 degrees F.
  • Heat 10 inch cast iron skillet over medium high heat. Add ground beef, and use a wooden spoon to break up into tiny crumbles. Cook for 2 minutes, stirring. Add 1/2 teaspoon salt and chopped onion and garlic. Continue to cook until beef is no longer pink and onion is translucent. 
  • Add cumin, chili powder, remaining 1/4 teaspoon salt, salsa, and black beans. Cook for 5 minutes, then remove from heat. Smooth out mixture, then in a circular pattern, layer cheese slices, then tater tots on top. 
  • Bake for 30 minutes, until tater tots are crispy and cheese is melted and bubbly. Remove from oven, and add all the toppings you'd like. Serve. 
  • Leftovers will keep in the refrigerator for up to 3 days. Freezes well too!