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Chorizo Tater Tot Casserole

Chorizo Tater Tot Casserole

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30 Min
4
Servings
13
ingredients

The flavors in this unique recipe come together like a winning team eager to beat your hunger!

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Ingredients

Pico de Gallo

6 Steps to complete

  • 1
    Preheat oven to 425°F.
  • 2
    Pico de Gallo: Place all of the ingredients in a bowl, mix until well combined. Set aside in the refrigerator until ready to use.
  • 3
    Place tater tots on a cookie sheet and bake for 15 minutes.
  • 4
    Meanwhile, preheat a medium skillet over medium heat for 1 minute. Remove the plastic casing from the chorizo and cook for 8 minutes, breaking it up while it cooks. Add in onion and cook for 1 minute. Mix in black beans and corn and continue to cook for 1 minute.
  • 5
    Transfer chorizo mixture to an 8"x8" casserole dish. Spread 1 cup of shredded cheese over the top. Layer tater tots on top of the cheese and then top the tater tots with the remaining 1 cup of cheese. Place casserole into the pre-heated oven for 10 minutes or until tater tots are golden brown and crispy.
  • 6
    Remove casserole from the oven and allow it to cool for 3 minutes. Scoop servings onto plates and top with sour cream and Pico de Gallo. Enjoy!
Preheat oven to 425°F.; Pico de Gallo: Place all of the ingredients in a bowl, mix until well combined. Set aside in the refrigerator until ready to use.; Place tater tots on a cookie sheet and bake for 15 minutes.; Meanwhile, preheat a medium skillet over medium heat for 1 minute. Remove the plastic casing from the chorizo and cook for 8 minutes, breaking it up while it cooks. Add in onion and cook for 1 minute. Mix in black beans and corn and continue to cook for 1 minute.; Transfer chorizo mixture to an 8"x8" casserole dish. Spread 1 cup of shredded cheese over the top. Layer tater tots on top of the cheese and then top the tater tots with the remaining 1 cup of cheese. Place casserole into the pre-heated oven for 10 minutes or until tater tots are golden brown and crispy. ; Remove casserole from the oven and allow it to cool for 3 minutes. Scoop servings onto plates and top with sour cream and Pico de Gallo. Enjoy!

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