This Sloppy Joe Tater Tot Casserole is proper weeknight comfort food – a tangy, sweet beef filling topped with crispy golden tater tots and loads of melted cheddar cheese!
If you love easy casseroles like my Philly Cheesesteak Casserole and Cheeseburger French Fry Casserole, this sloppy joe version with crispy tater tots is going to become a regular favourite!
I created this on one of those evenings when I was craving sloppy joes but wanted something a bit more substantial that I could just pop in the oven and forget about. The combination of that classic sweet and tangy sloppy joe filling with crispy tater tots and melted cheese is absolutely brilliant – it’s like having your favourite messy sandwich in casserole form, but much easier to serve and eat!
What makes this work so well is the contrast in textures. You’ve got that juicy, flavourful beef mixture on the bottom, then a layer of melted cheese, topped with crispy tater tots that bake up golden and crunchy. It’s naturally gluten-free when you use the right Worcestershire sauce, which makes it brilliant for families with dietary restrictions.
Why You’re Going To Love This Recipe
- Ready in 40 minutes – minimal prep for a satisfying dinner.
- Kid-approved – tater tots make everything more fun!
- Gluten-free friendly – naturally gluten-free with the right ingredients.
- One dish wonder – everything bakes together for easy cleanup.
- Customisable – add extra vegetables or adjust the heat level.
- Great for meal prep – reheats brilliantly throughout the week.
Jump to:
- Why You’re Going To Love This Recipe
- What You Need
- Putting It Together
- Handy Tips
- Questions You Might Have
- More Easy Casseroles
What You Need
Simple ingredients create this crowd-pleasing dinner!
Note: Full measurements and complete instructions are in the recipe card at the bottom.
- Lean ground beef – I use 90% lean to avoid excess grease. You could use turkey or chicken for something lighter.
- Onion and bell pepper – add sweetness and flavour to the filling.
- Garlic – fresh minced garlic is always best.
- Tomato sauce – creates that classic sloppy joe base.
- Worcestershire sauce – adds depth and umami. Use gluten-free if needed!
- Yellow mustard – gives it that proper tangy flavour.
- Brown sugar – balances the acidity with a touch of sweetness.
- Cheddar cheese – 2 cups shredded. Grate your own for better melting!
- Frozen tater tots – the crispy topping that makes this special.
- Salt and pepper – season to your taste.
Putting It Together
This comes together in straightforward layers!
Note: Pop down to the recipe card for exact quantities and the complete method.
Brown the beef
Heat your oven to 190°C (375°F). In a large frying pan over medium heat, brown your ground beef, breaking it up as it cooks until there’s no pink left. If you’ve used fattier beef, drain off any excess grease.
Add the vegetables
Chuck in your diced onion and chopped bell pepper. Cook for about 5 minutes until they’ve softened nicely. Add your garlic in the last minute – you want it fragrant but not burnt.
Make the sloppy joe filling
Stir in your tomato sauce, Worcestershire sauce, mustard, brown sugar, salt, and pepper. Let this simmer for 5 minutes so all the flavours can get to know each other properly.
Layer it up
Spread your beef mixture evenly in a lightly greased baking dish. Sprinkle 1 cup of cheese over the top. Arrange your frozen tater tots in a single layer over the cheese – try to cover everything evenly so they all cook at the same rate.
Bake
Pop it in the oven for 25-30 minutes until the tater tots are golden brown and crispy. Sprinkle the remaining cup of cheese over the top and bake for another 5 minutes until it’s melted and bubbling.
Rest and serve
Let it sit for a few minutes before serving – this helps it set so you can get clean portions rather than a runny mess!
Handy Tips
Little tricks to make this casserole brilliant:
- Use lean beef – 90% lean or higher prevents a greasy casserole.
- Drain excess fat – even with lean beef, drain any grease after browning.
- Don’t skip simmering – those 5 minutes develop the flavours.
- Single layer of tots – ensures they all cook evenly and get crispy.
- Grate your own cheese – pre-shredded has additives that affect melting.
- Add heat – red pepper flakes or jalapeños give it a nice kick.
- Extra vegetables – mushrooms, courgette, or sweetcorn all work well.
- Make ahead – cook the filling, assemble, and refrigerate. Add tots and bake when ready.
- Storage – keeps in the fridge for up to 3 days in a sealed container.
- Freezing – freezes brilliantly for up to 2 months. Thaw overnight before reheating.
Questions You Might Have
Is this recipe gluten-free?
Yes! As long as you use gluten-free Worcestershire sauce and check your tater tot package (most are naturally gluten-free), this casserole is completely gluten-free.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey or chicken work brilliantly and make it a bit lighter. Cook them the same way as beef.
What if I don’t have bell peppers?
You can skip them or add other vegetables like mushrooms, diced courgette, or even frozen sweetcorn instead.
My tater tots aren’t crispy – what went wrong?
Make sure they’re in a single layer with space between them, and don’t add the second layer of cheese until the tots are already crispy.
Can I add more vegetables?
Definitely! Sautéed mushrooms, courgette, or sweetcorn would all be lovely mixed into the filling.
What’s the best way to reheat this?
Oven reheating at 180°C keeps the tater tots crispy. Cover with foil and warm for about 15 minutes, then remove foil for the last 5 minutes to re-crisp the tots.
Can I make this in advance?
Yes! Cook the beef mixture and assemble in the dish, then cover and refrigerate for up to 24 hours. Add the tater tots and cheese right before baking.
More Easy Casseroles
Other satisfying one-dish dinners the whole family loves:
Sloppy Joe Tater Tot Casserole
Classic sloppy joe filling topped with crispy golden tater tots and melted cheddar cheese – an easy, family-friendly dinner that’s naturally gluten-free!
Course: Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 6
Ingredients
- 1 lb lean ground beef (90% lean)
- 1 small onion, diced
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 15 oz tomato sauce
- 1 tablespoon Worcestershire sauce (use gluten-free if needed)
- 1 teaspoon yellow mustard
- 1 tablespoon brown sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cheddar cheese, shredded
- 16 oz frozen tater tots
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large frying pan over medium heat, brown the ground beef, breaking it up as it cooks until no longer pink. Drain any excess grease.
- Add the diced onion and chopped bell pepper to the pan. Cook for about 5 minutes until softened. Add the garlic in the last minute and cook until fragrant.
- Stir in the tomato sauce, Worcestershire sauce, mustard, brown sugar, salt, and pepper. Let it simmer for 5 minutes to develop the flavours.
- Spread the beef mixture evenly in your prepared baking dish. Sprinkle 1 cup of cheese over the top.
- Arrange the frozen tater tots in a single layer over the cheese, covering as evenly as possible.
- Bake for 25-30 minutes until the tater tots are golden brown and crispy.
- Sprinkle the remaining 1 cup of cheese over the tater tots and bake for another 5 minutes until the cheese is melted and bubbly.
- Let rest for a few minutes before serving. Enjoy!
Notes
HELPFUL TIPS
- Use lean beef – 90% lean or higher prevents excess grease.
- Drain well – even lean beef should be drained after browning.
- Simmer the filling – don’t skip this step for best flavour.
- Single layer of tots – ensures even cooking and maximum crispiness.
- Grate fresh cheese – melts much better than pre-shredded.
- Add heat – red pepper flakes or jalapeños for extra kick.
- Extra vegetables – mushrooms, courgette, or sweetcorn work well.
- Make ahead – assemble up to 24 hours before, add tots and bake fresh.
- Storage – refrigerate for up to 3 days.
- Freezing – freeze for up to 2 months, thaw overnight before reheating.
