Beyond Meat: Faux Tater-Tot Casserole Recipe

For awhile now, I’ve been making a quick casserole every few weeks for dinner. This One Skillet Tater Tot-chilada served as my jumping off point. However, I’ve altered the recipe.

First off, I liked how this recipe replaced potato tater-tots with cauliflower tots. It’s a great means to increase the amount of vegetables in our diet. Most recently, I replaced the ground meat with Beyond Beef plant-based ground, the same kind of food used to make the Beyond Burger. The product has been getting a lot of notice this year and for good reason. I especially enjoyed this experiential article on it. Reducing the amount of meat we eat is one of best ways to lessen our environmental impact while at the same time increasing our own individual health.



  •  lb. plant-based ground
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 /2 teaspoon cayenne pepper
  • 1 14 oz. can enchilada sauce
  • 1 16 oz Cauliflower Veggie Tots
  • 2 cups shredded cheese (‘Mexican’ cheese or sharp cheddar)
  • jalapenos, sliced





First, brown the plant-based ground. This is a bit tricky since it’s a new food but essentially what you’re looking for is to get it firm and broken up. As the plant-ground is browning mix the next seven ingredients (spices) and add them to the plant-ground so it can take on the flavors. Essentially, these spices make your own taco seasoning.

Once fragrant, I put it into a Pyrex dish covering it with enchilada sauce. Cover the mixture with half your cheese, then spread the cauliflower tots across the top. I like to throw in the jalapeno slices and cover the whole thing with the rest of the cheese.

Put the Pyrex into the oven and bake at 400 degrees for 20-30 minutes. Keep an eye on it so the cheese doesn’t burn. I like mine a bit ‘singed’ and tend to sprinkle more cheese on it. Remove from oven and let cool. I enjoy garnishing it with sour cream.




I don’t mind the Beyond Beef, but for $9.99 a pound from my local Giant grocery, I feel it’s a bit steep. That said, it was an interesting dish. I think it’s definitely worth experimenting with plant-based meat like the Beyond Burger in the future.






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