Chicken Enchilada Stuffed Zucchini BoatsĬraving more delicious recipes? I hope you’ll join our cooking family! Subscribe to Gonna Want Seconds and receive all our latest recipes delivered straight to your inbox! Absolutely free to you and we never share your email address.Spread the meat mixture on the baking dish and layer tater tots on top.Stir in taco seasoning, green chilies, black beans, corn, and enchilada sauce.Brown the ground beef until there is no longer any pink. Add the ground beef and onions to the skillet.Food Safety: If you’d like more info on food safety check out this link.Make-Ahead Tips: You can make it the day before, and just store it in the fridge until you need to bake it.Stir in 1 ½ cups of grated cheese and the ortega chilis (if adding). Pour the condensed cream of mushroom soup over the tater tots and mix well until all the tots are coated. Transfer the thawed tater tots to a large casserole dish and spread into an even layer. The smaller pieces can be reheated in the oven or microwave. Preheat the oven to 350 degrees Fahrenheit. Sometimes I like to freeze individual pieces so that we can grab them one at a time, as desired. When you need it, thaw it in the fridge overnight.It will last in the freezer for up to six months. Can You Freeze This? Yes, this can be frozen but there will be some textural changes.Add ¾ cup water, the taco seasoning packet and bring to a boil. In a 12-inch skillet brown the ground beef until thoroughly cooked, then drain and return to the skillet. To reheat, you can throw your leftovers in the oven to get a little bit of crispiness back into your tater tots! Lightly spray a 9 x 13 inch glass baking dish with non-stick cooking spray.How Long Can You Keep This In The Fridge? This casserole will 3-4 days in the fridge.Try my nonalcoholic margarita cakeand pineapple margaritas to top things off! This is delicious and served with Mexican rice, charro beans, Mexican corn salad, or some delicious sopes. It is topped with the usual tater tots, but in between the base and potatoes I place a thick layer of creamy jack cheese. Avocado: Slice fresh avocado or grab some frozen guacamole and serve thawed.Sour Cream: I like to use the sour cream that comes in the squeeze containers.Tomatoes: I like to remove most of the seeds before adding them to the casserole.Cilantro: If you’re one of those people who hate cilantro, simply omit it.Tater Tots: You can add them straight from the freezer to the baking dish.Jack Cheese: You can use plain Monterey Jack cheese or Pepper Jack.Cheddar: I like the flavor of sharp cheddar.Red Enchilada Sauce: You can use canned sauce or for even more delicious results, make your own! Check out my easy, 5-minute enchilada sauce recipe.Corn: The corn adds great texture and a mild sweetness to the casserole.Be sure to drain them and rinse them as well. Black Beans: You can use black or pinto beans.Taco Seasoning Mix: I use mild to keep the heat level kid friendly.Onion: Use either yellow or white onion. You can use lower-fat beef, ground turkey, or chicken.
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