Sunday, September 18, 2011

Tatertot Casserole - Mexican-ish Chicken

I'm always looking for a new spin on an old favorite.  Especially when that new spin makes that old favorite a little more healthy.

Here we've revamped the traditional tatertot casserole. 

Usually, this casserole involves ground beef, cream of mushroom soup, and canned green beans.  Maybe some other stuff, too.  Topped with tatertots.

Here's our version:

Combine all the below in your favorite casserole dish (or an 8x8 or 9x9 square pan):
Use about a pound of shredded chicken - we used some leftover rotissere chicken. 

Add a can of mashed beans. Any bean will probably do.  We used Great Northern, but black beans would have been my preferred bean to use.  My second choice would have been kidney.  But we had the GN beans on hand, so that was what we used.  Add a dash of milk to make them a bit creamier with a soupier texture.

1 finely diced red bell pepper.

1 finely diced green bell pepper.

1 can diced green chiles.

1 can diced tomatoes (or 1 - 2 large fresh tomatoes)

1 packet of taco seasoning (I use 3 Tbsp. homemade taco seasoning instead.)

Sprinkle with 1 cup shredded cheddar cheese.

Top with tatertots. 

Bake at 400 for about 30 minutes.  (45 if prepared ahead of time and refridgerated.) Crank the heat to 450 for the last 5 minutes to crisp up the tots.

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