BEST TATER TOT HOTDISH RECIPES

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TATER TOT BREAKFAST CASSEROLE RECIPE | REE DRUMMOND | FOOD ...



Tater Tot Breakfast Casserole Recipe | Ree Drummond | Food ... image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 9 hours 25 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 15

One 16-ounce bag frozen Tater Tots®
Butter, for the baking dish
1 tablespoon olive oil 
1 pound spicy bulk breakfast sausage 
1 medium onion, very finely diced
1 cup milk 
1/2 cup half-and-half 
1/4 teaspoon seasoned salt 
1/4 teaspoon cayenne 
4 large eggs 
1 red bell pepper, very finely diced
1 green bell pepper, very finely diced
2 cups grated Cheddar cheese
1 cup grated pepper jack cheese
Kosher salt and freshly ground black pepper

Steps:

  • Line up the tater tots in a buttered 9-by-13-inch baking dish.
  • Add the olive oil to a large skillet over medium heat. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Set aside to cool slightly, then sprinkle it over the tater tots.
  • In a large bowl, mix the milk, half-and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. Pour over the tots and sausage mixture, then top with the rest of the cheese. Cover with foil and refrigerate overnight.
  • Preheat the oven to 350 degrees F.
  • Bake, covered, for about 25 minutes. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. Cut into squares and serve.

CHILI HOTDISH RECIPE | EDDIE JACKSON | FOOD NETWORK



Chili Hotdish Recipe | Eddie Jackson | Food Network image

Provided by Eddie Jackson

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 pounds ground beef
Kosher salt and freshly ground black pepper
1 medium onion, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
2 tablespoons chili powder
4 cloves garlic, chopped
One 15.5-ounce can fire-roasted diced tomatoes
One 15.5-ounce can chili beans, undrained
1 1/2 cups frozen corn
1 cup beef broth
Half of a 30-ounce bag frozen French fries
2 cups shredded Cheddar
Sliced scallions and sour cream, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add the ground beef, season with 1/2 teaspoon salt and several grinds of black pepper and cook, crumbling it with a wooden spoon, until browned, about 6 minutes.
  • Reduce the heat to medium and add the onion and bell peppers. Cook until the vegetables begin to soften, about 5 minutes. Sprinkle with the chili powder and garlic and stir to incorporate. Add the tomatoes, beans with their liquid, corn and broth. Increase the heat to bring to a rapid simmer and cook until thickened, about 3 minutes.
  • Pour the mixture into a 9-by-13-inch baking dish. Top with the fries. Bake until the fries are browned and crisp, 30 to 35 minutes. Sprinkle with the Cheddar and bake until the cheese is bubbly, 5 to 7 minutes more. Serve topped with scallions and sour cream.

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