TEXAS TATER CASSEROLE
Spice up traditional Tater Tot casserole with salsa, chili powder and taco-seasoned cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Cook beef, onion, celery and garlic in 12-inch skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
- Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2-quart casserole. Top with frozen potato nuggets.
- Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 540, Carbohydrate 45 g, Cholesterol 70 mg, Fat 4, Fiber 5 g, Protein 25 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1810 mg
TEXAS TATERS
This is my mothers recipe and whenever I make these, they are gone!
Provided by Mary Louise
Categories Potatoes
Number Of Ingredients 9
Steps:
- 1. Combine butter, hashbrowns, sour cream, cream of chicken soup, onions and cheddar cheese in a 9x13 inch pan or equivilent casserole pan.
- 2. Bake in 350 degree oven for 30 minutes or until bubbly.
- 3. Drizzle melted butter over potatoes and sprinkle corn flakes crumbs. Bake an additional 5 minutes.
- 4. Note: I use a glass casserole pan. I also look for sharp cheddar cheese. Some people also like more cheese. Adding more will not hurt it!
TEXAS TATERS
My family loves potatoes. I make them for our home and it is so easy and simple to make it. They are so delicious and tasty.
Provided by Lisa Johnson
Categories Soups
Time 1h20m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, mix hashbrowns, cheddar cheese, soup, sour cream, and butter. Add onion, salt and pepper. Put mixture in 9 X 13 inch glass dish.
- 2. Topping: Melt butter and add crushed ritz crackers. Spread over top. Bake for 1 hour at 375 F.
HOW TO MAKE TEXAS ROADHOUSE TATER SKIN
*Prep time includes baking the whole potatoes.* The Texas Roadhouse Tater Skins recipe is a popular appetizer from the restaurant chain that can be easily reproduced in a home kitchen. The hot potatoes are crafted from baked potato haved that are topped with a mixture of creamy mealted cheddar cheese, bacon bits and sour cream. Making the appetizers at home does not take much time, or any special supplies. The dish is best served hot while the cheese is still bubbly. Leftovers can be refrigerated for up to a week, but they do no reheat well in the microwave. Heat any leftovers in an oven for the best results.
Provided by ElizabethKnicely
Categories Pork
Time 1h52m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Scrub each potato to remove dirt. Since eating the skin is part of the dish's charm, it is critical to get all parts of the skin squeaky clean.
- Rub the outside of each potato with vegetable oil.
- Bake potatoes in the oven for an hour.
- Remove potatoes from oven and allow them to cool for 15 minutes.
- In a bowl, combine paprika, cayenne pepper, black pepper, garlic powder, salt, oregano and thyme.
- Stir the spice mixture until well combined.
- Slice each potato in half.
- Scoop out part of the inside of the potato to allow room for toppings. Leave at least 1/4-inch border to prevent the potatoes becoming too crispy.
- Increase the temperature of you oven to 450°F.
- Place potatoes skin-side down and sprinkle inside of potatoes with spice mixture.
- Bake for about 10 minutes.
- Flip the potatoes, season again, then bake for another 10 minutes.
- Flip potatoes so the skin side is down again. Fill each half with sharp shredded cheddar cheese and top with bacon bits.
- Broil for about 2 minutes to melt the cheese.
- Remove the potatoes once the cheese is bubbly, then plate immediately.
- Top with sour cream, or serve it on the side.
- Comment: The secret of the Texas Roadhouse Tater Skins is a delicate balance between a slightly crisp outside and a soft, fluffy potato inside. You can easily alter this recipe to include your favorite types of cheeses. Consider using a Mexican blend for a nice treat. Opt for freshly prepared bacon bits rather than pre-packaged varieties for the best flavor. For an extra spicy kick, drizzle your favorite hot sauce over the top, or add a bit of Cayenne pepper to spice the blend.
Nutrition Facts : Calories 193.6, Fat 12.4, SaturatedFat 6.6, Cholesterol 30.6, Sodium 167.3, Carbohydrate 15.2, Fiber 1.8, Sugar 1.7, Protein 6
TEXAS TATER TOTS CASSEROLE
I got this from the Betty Crocker Casseroles & Slow Cooker Meals cookbook. I just tried it and it is quite tasty and very easy to put together. You can also use salsa in place of the picante sauce if you choose.
Provided by DesiRay
Categories Meat
Time 1h5m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Cook beef, onion, celery and garlic in 12 inch skillet over medium-high heat 8-10 minutes, stirring occasionally, until beef is brown; drain.
- Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2 quart casserole dish. Top with frozen potato nuggets.
- Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 513, Fat 27.3, SaturatedFat 11.9, Cholesterol 72.5, Sodium 1532.1, Carbohydrate 46, Fiber 3.5, Sugar 2, Protein 23.4
HOMEMADE TATER TOTS®
Never have to buy frozen store bought Tater Tots® anymore. This will be a good, more healthy recipe for kids and adults to remember their childhood favorite. Frozen-friendly! Serve immediately, garnished with parsley. Dip the tots in our famous Divine Kuizine Remoulade sauce.
Provided by Shaysfoodjourney
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Place potatoes in a pot; add cold water until potatoes are covered by 1 inch. Bring to a boil; reduce heat. Simmer until potatoes are softened, about 10 minutes; drain. Cool until easily handled, 10 to 15 minutes.
- Shred potatoes into thin strips with a box grater; drain excess water. Place shredded potato into a large mixing bowl. Stir parsley, flour, salt, seasoned pepper, and onion powder into the potatoes until combined. Shape potato mixture into potato nuggets.
- Heat peanut oil in a deep-fryer or large stockpot to 350 degrees F (175 degrees C).
- Place potato nuggets in the fryer, 5 to 10 at a time. Cook until golden brown and crispy, 3 to 4 minutes. Transfer to a paper towel lined plate.
Nutrition Facts : Calories 217.9 calories, Carbohydrate 28.5 g, Fat 11.2 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 1752.4 mg, Sugar 1 g
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