Mini Totcho Casseroles Recipes

TOTCHO CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread refried beans evenly in bottom of baking dish.
• In 12-inch nonstick skillet, cook beef, onions and jalapeño chile over medium-high heat 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Stir in taco seasoning mix and tomatoes; cook and stir until heated through.
• Spoon beef mixture on top of beans. Sprinkle 1 cup of the cheese over beef. Top with frozen potatoes.
• Bake 35 to 40 minutes or until heated through and potatoes are golden brown. Top with remaining 1 cup cheese. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes. Garnish with pickled jalapeños, olives and green onions. Serve with sour cream.

GROUND BEEF TOTCHOS

Steps:

• Heat oven to 425°F. Line cookie sheet with sides with foil or cooking parchment paper. Place frozen potatoes on cookie sheet. Bake as directed on bag.
• Meanwhile, in 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water. Cook about 2 minutes or until hot.
• Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.

TOTCHOS - TATER TOT NACHOS

Steps:

• Line baking sheet with either a silicon baking mat or parchment paper
• Bake frozen tater tots according to the instructions on the package (get them good and crispy)
• Sprinkle cheese on top of the tater tots
• Add the bacon pieces and place back in oven at 425 degrees for 2 minutes
• Spread sour cream on top and sprinkle ranch seasoning
• Sprinkle more cheese, bacon and green onion
• Serve and enjoy!

BUFFALO CHICKEN TOTCHOS

Steps:

• Preheat the oven to 450 degrees F.
• Toss the tots with the chili powder and cumin in a large mixing bowl until evenly coated. Arrange the seasoned tots on a baking sheet. Bake until golden and crisp, about 35 minutes.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Melt the butter in the skillet and add the chicken pieces. Sprinkle with a pinch of salt and pepper and cook for 3 minutes. Add the celery, garlic and half of the green onions. Continue to cook, stirring, until the chicken is cooked through, another 2 minutes. Add the hot sauce and allow to simmer and thicken slightly, 1 additional minute.
• When the tots are crisp, remove from the oven and set the oven to broil. Top the tots with half of the cheese. Spoon the chicken over the tots. Sprinkle the remaining cheese over the top of the chicken. Place the baking sheet under the broiler and broil until the cheese has melted and begun to brown, about 3 minutes.
• Carefully remove the pan from the broiler. Drizzle over the Blue Cheese Ranch and any remaining sauce from the skillet. Garnish with the celery leaves and remaining green onions. Serve on the baking sheet.
• Add the ranch dressing and blue cheese crumbles to a bowl. Season with a pinch of salt and a pinch of pepper and stir until combined.

TOTCHOS LIBRE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread potato nuggets out onto a baking sheet.
• Bake in the preheated oven until nuggets are golden brown and crisp, 22 to 24 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add water and taco seasoning to beef; bring to a boil, reduce heat to low, and simmer until liquid reduces, about 5 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange potato nuggets on an oven-proof platter and cover evenly with ground beef; spread Mexican cheese and pepperjack cheese over the top.
• Cook potato nuggets under the broiler until cheese melts, 1 to 3 minutes. Whisk sour cream and lime juice together in a bowl. Top potato nuggets with tomatoes, black olives, jalapenos, avocado, sour cream mixture, scallions, and cilantro, respectively.

MINI SCALLOP CASSEROLES

Steps:

• In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
• Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

TOTCHOS TATER TOT NACHOS

Steps:

• Bake frozen TATER TOTS following package instructions (typically 450° for 20-25 min).
• Remove tots from oven and scatter BLACK BEANS, CHEDDAR CHEESE, and BACON over the surface. Return tots to the oven to melt the cheese (about 3 minutes).
• Meanwhile, whisk together SOUR CREAM and LIME JUICE (aka lime crema) in a small mixing bowl.
• Remove totchos from the oven and scatter TOMATOES, AVOCADO, LIME CREMA, CILANTRO, JALAPENO, and GREEN ONION.
• Serve warm...and watch them disappear!

TATER TOT-CHOS

Steps:

• Bake Tater Tots according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning and water. Bring to a boil; cook and stir until thickened, about 2 minutes. , To serve, top Tater Tots with beef mixture, cheese, lettuce and, if desired, olives. Serve with taco sauce and sour cream.

MINI TOTCHO CASSEROLES

Steps:

• Cook frozen tater tots (or fries) according to package instructions for oven baking, usually 450F for 15-20 minutes.
• Cook ground beef in a medium heat nonstick pan; drain excess fat; stir in taco seasoning.
• Add onion, bell pepper, green chilies and cook for about 5 minutes.
• Layer beef evenly in casserole pan; sprinkle with cheese and then melt in the oven for 2-5 minutes.
• Place tater tots over the ground beef/cheese mixture.
• Top with tomatoes or salsa and sliced avocado.