They Call Me Tator Tot Casserole
- 32 oz Tater Tots®
- 8 oz Velveeta®
- 4 oz milk
- 10 oz bacon (=’s 5 slices no flavors)
- 2 oz tomato (diced)
- 2 oz poblano pepper (diced)
- 8 oz sour cream
- 4 oz Cluck (leftover works great for potato chips)
- 1 tsp chives
- 1 tsp butter
- ¼ tsp salt
- We’re building this a little bassackwards for smooth cooking (less clean-up)
- Get the oven up to 450
- Cover top of cookie sheet with aluminum foil.
- Dump tots on foil, spread even, and sprinkle salt to taste.
- Clean and cut poblano in half long ways. Hopefully you have enough room to fit 1 half with tots skin up.
- Place loaded cookie sheet in oven for 20 to 25 minutes until golden brown.
- Pull from oven and set tots in butter rubbed Pyrex® small one 7x11
- Is the pepper done? If so put it on cutting board. If not it will need to cook longer with bacon. The skin should come fairly easy and it’s limp when cooked.
- Turn oven down to 350, lay strips of bacon on cookie sheet, and place in oven.
- Depending on your bacon thickness bake for 45 minutes. I start checking at 30 minutes and it almost always takes 40 minutes.
- Keep oven on we’ll be right bav=ck.
- Cube the Velveeta and mix with milk in a microwavable bowl.
- Microwave cheese for 60 seconds. Stir cook at 30 second intervals until smooth.
- Skin, de-seed, and dice poblano. Tomato too if it’s not already.
- Mix the sour cream and Cluck up.
- Once bacon is cool to touch chop it up.
- Sprinkle half the bacon on tots.
- Pour queso over tots. The queso should be thinner than normal. If not add a shot of milk.
- Place pyrex in oven uncovered for 30 minutes or until top is browning.
- Pull from oven and sprinkle rest of bacon.
- Git ya a plate full, chunk some poblano, and tomato.
- Plop some Cluck dip on top and lastly a small sprinkle of chives on the white.
- You’ll be sitting’ horizontal soon 😉
© Texas Butter®
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn
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