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Sunday, October 8, 2017

Tater Tot Taco Pie


Try my tater tot taco pie top it with the ingredients you like most, use my recipe for the base and add the toppings you like, change it up for parties and family get togethers too
 
ingredients
TATER TOT TACO PIE CRUST AND FILLING:
1 32- ounce bag frozen tater tots (thawed)
1 egg
2 tablespoons all-purpose flour
4 tablespoons olive oil (divided)
1 pound ground beef
1/2 onion (peeled, small dice)
2 cloves garlic (peeled, minced)
1 tablespoon chili powder
1 teaspoon cumin
Kosher salt and freshly ground black pepper (to taste)

SPICY QUESO DIP::
1 small white onion (very finely diced)
1/2 red bell pepper (top removed, seeded, finely minced)
2-3 jalapenos (stems removed, seeded, minced)
1 cup heavy cream or milk
1 pound yellow American cheese (shredded)
8 ounces pepper jack cheese (shredded)
1 cup iceberg lettuce (shredded)
1 tomato (diced)
1/4 cup pickled jalapeno slices
1/4 cup cilantro
1/2 cup sour cream
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat oven to 400ºF.
Heat a large cast iron skillet over high heat. While pan is being preheated,
lightly pulse tater tots in food processor about three times, or until just
barely broken up. Remove tater tots to a large bowl and stir in flour and egg,
mixing until fully incorporated. Season with a little salt and pepper

Once the pan is very hot, add 2 tablespoons of olive oil and press the crumbled
tater tot mixture evenly into the pan using a rubber spatula, creating a crust
that comes about an inch up the side of the pan. Bake in the oven for 20
minutes, or until the crust is crispy and golden. Set aside.

Heat a saute pan over medium-high heat and warm 1 tablespoon of olive oil. Brown
the ground beef, breaking it up with a wooden spoon as it cooks, about 7-8
minutes. Add the onion and garlic during the last 5 minutes of cooking and cook
until just tender. Drain fat from meat, if necessary.

In the pan with the beef, add the chili powder and cumin, stirring to fully
incorporate spice mixture. Cook until the spices are incorporated,
about 2 minutes. Remove from heat and set aside until ready to top with your
favorite toppings on the crust.

For the Spicy Queso Dip: In a medium saucepan over medium heat, warm 1
tablespoon of olive oil. Add the onion, jalapeno, and a can of rotel,
cooking until very soft, about 5-6 minutes. Add the cream or milk and
bring to a simmer on low so it doesn't burn Add the cheese, stirring continuously, until it has melted,
about 3-4 minutes.

To Assemble:
Spread the ground beef mixture on top of the cooked tater tot crust. Ladle the
queso on top of the ground beef, then top with the lettuce, tomato, and
jalapenos, black olives or how you like.
Garnish with the sour cream and cilantro. Cut into wedges and serve
warm.
Make it how you like it and enjoy!



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