Sloppy Joe Tater Tot Casserole (with Extra Crispy Tots)
This post may contain affiliate links, see my disclosure policy for details.
Most sloppy joe casserole recipes have the same problem: soggy tater tots and a 45 minute bake. I’ll show you how to get a casserole with crispy tots every time, and cut the baking time in half.
Sloppy joes and tots were part of our weekly dinner rotation when my husband and I first got married and bought our first house. It was cheap, cozy, and always hit the spot. This sloppy joe casserole recipe is that same dinner, just baked together in one dish with melty cheddar on top.
The filling is my from-scratch sloppy joe sauce, no canned Manwich here. It’s the same sweet and tangy flavor I use in my ground turkey sloppy joes, and it comes together with pantry staples while the tots get a head start in the oven. That head start is the secret to this whole recipe, and I’ll explain exactly why below.
Why You’ll Love This Sloppy Joe Casserole
- Crispy tots, guaranteed – Par-baking the tots keeps them from soaking up sauce and steaming in the oven.
- Faster than other recipes – The casserole bakes in 15-20 minutes instead of the usual 40-45.
- From-scratch sauce – No canned sloppy joe sauce, just ketchup, tomato paste, and pantry staples.
- One-pan option – Make it all in a cast iron skillet for easy cleanup.
- Kid approved – It’s earned a spot on my list of easy kid-friendly dinners, and picky eaters ask for seconds.
- Feeds a crowd – A full 13×9 pan means dinner tonight and lunch tomorrow.
Ingredients You’ll Need
Full ingredient amounts and instructions can be found on the recipe card at the bottom of this post.
- Olive oil or avocado oil – Just a little to get the beef browning.
- Ground beef – A pound and a half makes a hearty, meaty filling that holds up under the tots. An 85/15 blend gives you flavor without a greasy casserole.
- Salt and pepper – Season the beef right away so it’s flavorful all the way through.
- Onion and green bell pepper – The classic sloppy joe veggies. They soften into the sauce and add a little sweetness.
- Garlic – Three cloves, just to add a little freshness to the filling.
- Ketchup – The base of the sauce. It brings tang, sweetness, and that nostalgic sloppy joe flavor.
- Tomato paste and water – The paste deepens the tomato flavor, and the water loosens everything into a saucy filling that thickens as it simmers.
- Yellow mustard or cider vinegar – Either one cuts the sweetness and gives the sauce its signature tang.
- Brown sugar – Balances the tomato and mustard for that sweet and tangy flavor.
- Worcestershire sauce – Adds a savory depth that makes the filling taste like it simmered all day.
- Cheddar cheese – The cheese here is really a crisping tool. One cup bakes into another layer of crunch for the tots, not a super cheesy, stringy topping. If you want it cheesier, use 1½ cups like I do on my tuna casserole.
- Frozen tater tots – A 28-ounce bag of Ore-Ida Extra Crispy tots is my favorite, since they bake up the crispiest. A regular 32-ounce bag works too. Either way, don’t thaw them; they go straight from the freezer to the sheet pan.
Why Bake the Tots First?
It’s a lot like toasting bread before making a sandwich. Partially cooking the tots keeps them from absorbing too much liquid and steaming on top of the casserole. Par-baked tots crisp up beautifully without baking the casserole so long that the filling dries out.
It also saves you time. Frozen tots added straight to a casserole can take 40-45 minutes to cook through. In this recipe, the tots bake while you make the filling. Since the tots are hot and the filling is already cooked, the assembled casserole only needs 15-20 minutes in the oven. It’s an extra step, but it’s totally worth it.
How to Make This Casserole
Full instructions can be found on the recipe card at the bottom of this post.
Step 1:
Preheat the oven to 425°F and spread the frozen tots on a sheet pan. Bake for 20-25 minutes until they’re thawed, warmed through, and just starting to brown. They won’t be fully crisp yet, and that’s exactly what you want.
Step 2:
While the tots bake, heat the oil in a large skillet over medium heat. Add the ground beef and cook until browned, seasoning with the salt and pepper.
Step 3:
Add the onion and bell pepper and cook until softened, about 4-5 minutes. Stir in the garlic and cook for 30 seconds.
Step 4:
Add the ketchup, water, tomato paste, mustard, brown sugar, and Worcestershire sauce.
Simmer for 5-10 minutes until the sauce thickens slightly but is still saucy. Taste and adjust with more salt or mustard if needed.
Step 5:
Transfer the sloppy joe filling to a 13×9 pan.
Step 6:
Carefully arrange the hot tots on top of the filling and sprinkle with the cheddar. Don’t worry if you don’t use every tot.
Step 7:
Bake for 15-20 minutes until the tots are crisp and the filling is bubbling around the edges. If the cheese hasn’t browned, broil for 60-90 seconds.
Step 8:
Let the casserole cool slightly before serving.
Tips for the Best Sloppy Joe Tater Tot Casserole
- Use the broiler if needed. If the filling starts bubbling, but the cheese hasn’t browned yet, a quick 60-90 second broil browns the tots and cheese without overcooking the filling.
- Don’t skip the par-bake. It’s the difference between crispy tots and soggy ones.
- Keep the filling saucy. It will thicken more in the oven, so pull it off the heat while it still looks a little loose.
- Taste before you assemble. Ketchup brands vary in sweetness, so give the filling a taste and adjust the salt or mustard.
- Arrange the tots in a single layer. Stacked tots steam instead of crisping. Save any extras for another meal.
- One-pan shortcut: Make the filling in a large cast iron skillet, then top it with the tots and bake everything right in the skillet. One pan, easy cleanup, dinner done.
Variations and Substitutions
- Ground turkey – Swap it in for a lighter casserole. It works just as well as it does in my turkey sloppy joes.
- Ground chicken – Another lean option that soaks up the sauce nicely.
- Plant-based crumbles – An easy meatless swap. Since the crumbles are precooked, just warm them through before adding the sauce ingredients. I use these all the time in sloppy joes.
- Different cheese – Try Colby Jack, pepper jack, or a Mexican blend in place of the cheddar.
- Add some heat – Stir diced jalapeño in with the bell pepper, or add a dash of hot sauce to the filling.
- Sneak in veggies – Grated carrot or zucchini melts right into the sauce without anyone noticing.
- Seasoned tots – Onion tots or veggie tots both work if that’s what’s in your freezer.
What to Serve with This Casserole
This sloppy joe and tater tot casserole is a full meal on its own, but a cool, crunchy side balances all that cheesy comfort. My easy coleslaw is the classic pairing, since slaw and sloppy joes have always belonged together. A simple green salad, pickles, or sautéed green beans round things out too.
Storage Instructions
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the oven, covered, until warmed through, or use the microwave. The tots won’t be crisp on the reheat, but they’ll still be tasty! Add extra cheese or serve with a dollop of sour cream for a refresh.
I don’t recommend freezing this casserole, the tots will get soggy during the thawing and reheating process.
Make Ahead
The filling can be made ahead and refrigerated. Just warm it up before assembling the casserole so the bake time stays short and the tots crisp on schedule.
More Easy Casserole Recipes
Save This Recipe
Just enter your email below and we will send this recipe right to your inbox, plus we will send more yummy recipes and ideas.
Ingredients
- 28-32 ounce bag frozen tater tots (28 oz Ore-Ida Extra Crispy preferred)
- 1 tablespoon olive oil or avocado oil
- 1½ lbs ground beef, 85% lean
- 1 teaspoon coarse Kosher salt
- ¼ teaspoon ground black pepper
- 1 cup diced onion 1/2 a large onion
- 1 cup diced green bell pepper
- 3 cloves garlic minced
- 1 cup ketchup
- 1¼ cups water
- 1 6 oz can tomato paste
- 1 tablespoon yellow mustard or cider vinegar
- 3 tablespoons brown sugar packed
- 3 tablespoons Worcestershire sauce
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 425°F. Spread the frozen tater tots on a sheet pan and bake for 20-25 minutes, until thawed, warmed, and just starting to brown. They won’t be fully crisp yet.
- While the tots are baking, heat the oil in a large skillet over medium heat. Add the ground beef and cook until browned. Season with the salt and pepper.
- Add the onion and bell pepper. Cook 4-5 minutes until softened. Stir in the garlic and cook 30 seconds.
- Add the ketchup, water, tomato paste, mustard, brown sugar, and Worcestershire sauce. Bring to a simmer and cook 5-10 minutes, stirring occasionally, until the liquid thickens slightly but stays saucy. Taste and add more salt or mustard if needed.
- Transfer the sloppy joe filling to a 13×9 glass or ceramic baking dish (I don’t bother to grease it).
- Carefully arrange the hot tots on top of the filling (if you used a 32 ounce bag, they won’t all fit) and sprinkle with the cheddar cheese.
- Bake at 425°F for 15-20 minutes, until the tots are crisp on top and the filling is bubbling around the edges. Tip: If the casserole is bubbling but the cheese has not browned, broil for 60-90 seconds.
- Remove the casserole from the oven and let cool slightly before serving.
Notes
- Tater tots: A 28 oz bag of Ore-Ida Extra Crispy tots bakes up the crispiest and will fit perfectly on top of a 13×9 baking dish. But if you can’t find those, a 32 oz bag of regular tots works too.
- Cheese: 1 cup of cheddar acts as a crisping layer for the tots. For a cheesier topping, use 1½ cups.
- Broiler tip: If the filling starts to bubble before the cheese browns, broil 60-90 seconds to brown the tots and cheese without overcooking the filling.
- One-pan option: Make the filling in a large cast iron skillet, top with the tots and cheese, and bake right in the skillet.
- Make ahead: The filling can be made ahead and refrigerated. Warm it up before assembling.
- Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat covered in the oven or in the microwave. Freezing is not recommended.
