Tator Tot Nachos!

Tator Tot Nachos....WHAT?!  Why haven't I thought of this before?!  Potato nugget nachos topped with your favorite toppings.....I love it.  An easy and quick week night meal.

Recipe and photo courtesy Pillsbury

Ground Beef Totchos

Ingredients

2

bags (16 oz each) Cascadian Farm™ Spud Puppies™ organic frozen potatoes

1/2

lb lean (at least 80%) ground beef

1/2

package Old El Paso™ taco seasoning mix (about 2 tablespoons)

3

tablespoons water

1 1/2

cups shredded Mexican cheese blend (6 oz)

1

cup Old El Paso™ Thick 'n Chunky salsa

Shredded lettuce

Sour cream and guacamole, if desired

Steps

1

• 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.
• 2Meanwhile, 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.
• 3Sprinkle potatoes with beef mixture and cheese. Bake 3 to 5 minutes longer or just until cheese is melted. Top with remaining ingredients.

Swap out the ground beef for a can of drained, rinsed black beans for a different twist!

Pin It

Quick Week Night Grilled Cheese with Chicken

There have been a few sniffles going around in our house lately and with the sniffles comes the craving of Chicken Noodle Soup....an easy week night meal for sure but something a little more substantial is needed to go with the soup.  Grilled Cheese with Chicken Tender Sandwich.

Chicken Tenders are super quick to cook, much quicker than chicken breasts...and the kids have fun eating these little guys.  I roll them in bread crumbs, no egg, and add olive oil to a hot skillet and cook about 4 minutes per side.....done.  Set aside.

Butter one side of  the sliced bread you've chosen to use for your sandwiches.  I chose sliced sourdough bread, but chibata bread would work equally as well also.

Pop the sliced bread on the grill, or skillet, butter side down until toasted, butter side two as side one is grilling, then flip to side two.  Remove from skillet.

Spread mustard on one side of grilled bread.  I use a grainy dijon.  Add two chicken tenders, a slice or two of Swiss cheese, a slice of ham and some baby spinach leaves and top with the second slice of grilled bread.

Put the assembled sandwich back on the warm skillet and use something heavy to place on top.  I use a cast iron skillet.  Grill 5 minutes on each side or until the swiss cheese has melted into gooey goodness.

Yum yum.  Enjoy.

Pin It