This Meat Lovers’ Tater Tot Pizza Casserole is a fun and filling dish that brings together the bold flavors of your favorite pizza toppings with the crispy, golden crunch of tater tots. It’s layered with seasoned ground beef, sausage, pepperoni, rich pizza sauce, and lots of melty cheese—all topped with a crown of crispy tater tots. It’s the kind of meal I crave when I want something hearty, cheesy, and totally satisfying.
Why You’ll Love This Recipe
I love how this casserole captures everything I enjoy about a meat lover’s pizza—savory meats, gooey cheese, and flavorful sauce—and combines it with the nostalgic crisp of tater tots. It’s quick to throw together, great for feeding a crowd, and makes excellent leftovers. Plus, it’s totally customizable, so I can mix and match meats or even sneak in some veggies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Italian sausage (mild or spicy)
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Pepperoni slices
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Pizza sauce or marinara
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Shredded mozzarella cheese
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Shredded cheddar cheese (optional for a cheesier topping)
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Tater tots (frozen)
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Diced onion
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Garlic powder
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Italian seasoning
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Crushed red pepper flakes (optional)
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Salt and pepper
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Fresh parsley or basil for garnish (optional)
Directions
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I preheat my oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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In a skillet, I cook the ground beef, sausage, and diced onion over medium heat until browned and cooked through. I drain any excess fat.
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I stir in the pizza sauce, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes if I want a kick. I let the mixture simmer for a few minutes to blend the flavors.
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I spread the meat mixture evenly in the prepared baking dish.
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I sprinkle a generous layer of shredded mozzarella and cheddar cheese over the meat.
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Then I top everything with a single layer of frozen tater tots, arranging them neatly for even crisping.
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I bake uncovered for 35–40 minutes, until the tater tots are golden brown and crispy.
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If I want extra cheese, I add more shredded cheese during the last 5 minutes of baking.
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I let it cool for a few minutes before garnishing with chopped parsley or basil, then serve.
Servings and timing
This casserole makes about 6–8 servings. It takes around 50 minutes total: 15 minutes for prep and 35 minutes for baking.
Variations
I switch things up depending on what I have:
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Use turkey or chicken sausage for a lighter version.
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Add veggies like bell peppers, mushrooms, or black olives for a supreme-style casserole.
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Swap the pizza sauce with BBQ sauce for a smoky twist.
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Add jalapeños for some heat.
storage/reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave for 1–2 minutes. To crisp up the tots again, I use the oven or air fryer at 350°F (175°C) for about 10–15 minutes.
FAQs
Can I make this casserole ahead of time?
Yes, I assemble the casserole (without baking), cover it, and refrigerate it for up to 24 hours. When I’m ready to cook, I bake it as directed, adding a few extra minutes since it’s chilled.
Can I freeze it?
Definitely. I freeze it before baking for best results. I wrap it tightly and label it, then bake from frozen at 375°F, adding about 15–20 extra minutes to the cook time.
Do I have to use both ground beef and sausage?
Nope! I can use just one type of meat if I prefer. I’ve even made it with just pepperoni, and it still turns out delicious.
Can I make it spicy?
Yes. I use spicy Italian sausage, add crushed red pepper flakes, or top it with jalapeños if I’m in the mood for heat.
What cheese works best?
Mozzarella is classic, but I love adding cheddar for extra flavor. Sometimes I even toss in a little parmesan for a deeper, savory edge.
Conclusion
This Meat Lovers’ Tater Tot Pizza Casserole is the ultimate comfort food that combines the best parts of pizza night and casserole night. It’s cheesy, meaty, crispy, and totally satisfying—perfect for a no-fuss dinner or a crowd-pleasing game day dish. I always get rave reviews when I serve it, and I know I’ll keep coming back to this one-pot wonder.
