I LOVE tater tots, and so do my kids. This Cheesy Taco Potato Puff Casserole is kind of like a potato ole grande from Taco Johns, especially since I added hamburger to the recipe. I wanted it to be more of a meal, and not have to add any other dishes, so I added hamburger to the top. It was SO good!! We also added lettuce, tomato, cheese, sour cream, and salsa. It is a fairly quick meal to make, I made extra taco meat so we could have left overs for the week. Love when I can make a few meals all at the same time! Recipe below enjoy!!
CHEESY TACO POTATO PUFF CASSEROLE
- Active Time : 30 Minutes
- Total Time : 30 Minutes
- Serves : 6
INGREDIENTS
- PAM® Original No-Stick Cooking Spray
- 14 ounces (1/2 of 28-oz pkg) frozen Alexia® Crispy Seasoned Potato Puffs (about 56 pieces)
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
- 1 from 1.25-oz pkg tablespoon taco seasoning mix
- 1 cup shredded Mexican blend cheese
DIRECTIONS
Preheat oven to 425°F. Spray 8×8-inch glass baking dish with cooking spray. Place potato puffs and drained tomatoes in baking dish. Sprinkle evenly with taco seasoning; toss together.
Bake 25 minutes or until potatoes are golden brown and crisp, turning gently once halfway. Remove from oven; sprinkle with cheese.
Comments