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Old 09-24-2014, 08:20 PM   #1
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Tater Tot Casserole/Hotdish

Cover the bottom of a 13 X 9 casserole dish with tater tots. Place in a 425 degree oven for 15 to 20 minutes.

Sweat 1 cup diced onion
Add 1.5 pounds ground beef (I used 93% lean) and brown.
If needed drain off fat
Add 2 packages of Chili seasoning and 2 cans of rotel (10oz) cook until most of the moisture has evaporated.
Add 1 10oz package of frozen corn.
Turn off cooktop.

Remove dish from the oven and cover with the beef mixture.
Return to oven for 20 minutes. Top with one can of enchilada sauce and 2 cups of shredded cheese. (I used a 4 cheese Mexican blend)
Return to oven until the cheese is slightly browned


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Old 09-24-2014, 08:41 PM   #2
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Now that's my kind of recipe PPO. Steve adores tater tots, so this is copied and pasted. Yumm Yumm Yumm.....

Singing "Lost in the 50's Tonight"....

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Old 09-24-2014, 08:44 PM   #3
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Quote:
Originally Posted by Kayelle View Post
Now that's my kind of recipe PPO. Steve adores tater tots, so this is copied and pasted. Yumm Yumm Yumm.....

Singing "Back to the 60's Tonight"....
Thank you! I like tater tots but my brother loves them....
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Old 09-24-2014, 08:54 PM   #4
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I may be a little weird that food reminds me of a song.
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Old 09-24-2014, 10:27 PM   #5
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I love that song, Kay.

Powerplant, that looks good and 'comfort foody'. Thank you for sharing your recipe. Great pic, too.
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Old 09-25-2014, 12:08 AM   #6
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ppo, your tater tots appear disturbingly bigger than mine...
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Old 09-25-2014, 01:00 AM   #7
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Jennyma, the Tater Tot Queen, where are you?
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Old 09-25-2014, 01:02 AM   #8
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you missed the e, ma.



jennyEma.
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Old 09-25-2014, 01:07 AM   #9
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you missed the e, ma.



jennyEma.
I think she will forgive me. I am still typing minus one finger. I took a shower and knocked the scab off. Oh my! Big, big Ouch.
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Old 09-25-2014, 01:19 AM   #10
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Not a hotdish--there's no cream of .... soup in your recipe. Starch+meat+can of cream of something soup = MN hotdish.
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Tater Tot Casserole/Hotdish Cover the bottom of a 13 X 9 casserole dish with tater tots. Place in a 425 degree oven for 15 to 20 minutes. Sweat 1 cup diced onion Add 1.5 pounds ground beef (I used 93% lean) and brown. If needed drain off fat Add 2 packages of Chili seasoning and 2 cans of rotel (10oz) cook until most of the moisture has evaporated. Add 1 10oz package of frozen corn. Turn off cooktop. Remove dish from the oven and cover with the beef mixture. Return to oven for 20 minutes. Top with one can of enchilada sauce and 2 cups of shredded cheese. (I used a 4 cheese Mexican blend) Return to oven until the cheese is slightly browned [IMG]http://i1191.photobucket.com/albums/z467/powerplantop/TaterTotFB_zps21dc750f.jpg[/IMG] 3 stars 1 reviews
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