Jeanne's Tater Tot Casserole - Kraft Recipes Top
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Jeanne's Tater Tot Casserole

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  • Preheat oven to 350 degrees F. Brown ground beef, garlic and diced onion (or onion powder) in skillet. Drain all grease from meat mixture. Season with salt, pepper and 1/4 of the sazon seasoning package. Stir in 2 tsp. of chili garlic sauce and set aside.
  • In large bowl mix both cans of soup with the milk and whisk until lumps are minimum. Set aside. Cut up Velveeta cheese into either strips or chunks. Combine both shredded cheeses together in a bowl or container.
  • Grease bottom and sides of large casserole dish with olive oil cooking oil spray. Cover the bottom of the casserole dish with 1/4 of the meat mixture. Top with 1/4 of the soup mixture. Cover with strips of Velveeta cheese leaving enough for additional layers. Cover with tater tots and top with 1/4 of the shredded cheese mixture. Sprinkle sazon seasoning lightly on top. Add salt & pepper to taste. Repeat in layers. Leave enough soup mixture to pour small amount over the top of the last layer of tater tots to keep them from drying out. Cover the last layer of tater tots with all remaining shredded cheese, salt, pepper and sazon seasoning.
  • Bake in preheated oven for 30 to 40 minutes until cheese on top is golden brown. Soup should be bubbly, but not runny. Remove and serve.

Special Equipment Needed


May substitute Onion Tater Tots for the Plain Tater Tots for added onion flavor. May substitute cream of celery soup for the cream of mushroom soup or use an additional cream of chicken soup. For richer taste, use 8 oz. of evaporated milk instead of 2% milk. To kick this dish up add cayenne pepper, chopped chili peppers, 4 tsp. of the chili garlic sauce in the meat mixture, and use KRAFT Shredded Mexican Cheese.

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