Have You Ever Seen This Dish Topped THIS Way? I Was Wowed!
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I’ve had enchilada casserole before, but I am not so proud that I don’t think there’s ever a better way to prepare a meal. I really loved the idea of putting tots on top of this! I have had it layered with tortillas before, and also topped with a croissant roll. I couldn’t wait to try!
The instructions have it turn out perfect! The tots were golden brown on top, and I was able to regulate how seasoned the meat was by using a bit of the Old El Paso seasoning at a time. I didn’t put the toppings on, but let my family add them as they desired. What a great meal and a real winner in my house. I love that!
Recipe and photo courtesy of The Girl Who Ate Everything.
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Quick Tip: Want extra crispy tots? Bake them for about ten minutes first.