Maindish - Sunny's Tater Tot Pie recipes

Author: Don Forsythe

Get Cheeseburger Tater Tot Cups Recipe from Food Network Try Sunny's comforting, crowd-pleasing Tater Tot Pie Casserole recipe from Food Network.

Chicken and Tater Tot Casserole
Sunny's Tater Tot Pie
Cheesy Chicken and Tater Tot Casserole
Cheeseburger Tater Tot Cups

Chicken and Tater Tot Casserole

Pulsing potato tots in a food processor keeps their crispy texture and turns them into a crunchy topping in this Chopped Dinner Challenge recipe for pot pie.
Provided by: Food Network Kitchen
Total time: 80 minutes
Cook time: 40 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 11

Ingredients:

4 tablespoons unsalted butter
2 carrots, cut into 1/2-inch thick rounds
2 stalks celery, cut into 1/4-inch half-moons
1 onion, chopped
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
4 cups shredded cooked chicken
3 cups frozen tater tots, thawed
1 teaspoon fresh thyme leaves

How to cook:

Preheat the oven to 450 degrees F.
Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.
Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving.

Notes: Tater Tot Breakfast Casserole Recipe, 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

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cheesy chicken and tater tot casserole chicken and tater tot casserole

The Pioneer Woman Makes a Tater Tot Breakfast Casserole

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How to Make Sunny's Tater Tot Pie

Who could say no to a comfy casserole topped with crispy TOTS?Subscribe ▻ http://foodtv.com Duration: 4:08

Sunny's Tater Tot Pie

Try Sunny's comforting, crowd-pleasing Tater Tot Pie Casserole recipe from Food Network.
Provided by: Sunny Anderson
Total time: 65 minutes
Cook time: 40 minutes
Yields: 8 servings
Number of ingredients: 13

Ingredients:

3 tablespoons olive oil
1 1/2 pounds ground chuck (80 percent beef, 20 percent fat)
2 teaspoons Worcestershire sauce
1/2 teaspoon hot Hungarian paprika, plus more for sprinkling
Kosher salt and coarsely ground black pepper
2 tablespoons tomato paste
1/2 cup beef stock
1 cup chopped Vidalia onion
2 carrots, peeled and grated
2 zucchini, cut into thin strips
1 red bell pepper, seeded and cut into thin strips
8 ounces shredded Havarti cheese
One 32-ounce bag frozen tater tots, fried as instructed on the package

How to cook:

Preheat the oven to 375 degrees F.
In a large pan on medium-high heat, add the oil. When the oil begins to swirl, add the beef, Worcestershire sauce, paprika, a pinch of salt and a few grinds of pepper. Cook until the meat is browned, 6 to 8 minutes. Stir in the tomato paste and saute for a few minutes to intensify the flavor. Add the stock and bring to a simmer. Season again and remove the mixture to a bowl with a slotted spoon, leaving the fat in the pan.
In the same pan, add the onions and cook until almost tender. Then add the carrots, zucchini, bell peppers, a pinch of salt and a few grinds of pepper. Cook, tossing, until the vegetables are tender but still a bit crunchy, 6 to 8 minutes. Remove from the heat.
In the bottom of a 13-by-9-inch casserole dish in this order, layer half of the beef mixture, pressing it down to level it, and then sprinkle half of the cheese evenly over the beef. Pour the remaining half of the beef over the cheese and press down to level as well. Add the vegetables, followed by the remaining cheese; press to level. Top with the tater tots in a neat row like little soldiers. Sprinkle the top with paprika and bake until the edges on the tots turn golden brown, 25 minutes.

Notes: Sunny's Tater Tot Pie, Try Sunny's comforting, crowd-pleasing Tater Tot Pie Casserole recipe from Food Network.

Cheesy Chicken and Tater Tot Casserole

This spin on a classic Midwestern ''hotdish'' taps into taco seasonings and ingredients and builds them into a satisfying skillet casserole. Potato tots and lots of luscious cheese make it a crowd-pleaser.
Provided by: Catherine McCord
Total time: 60 minutes
Cook time: 25 minutes
Yields: 6 servings
Number of ingredients: 16

Ingredients:

2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons garlic powder
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
2 bell peppers (red, yellow or orange) cut into 1/4-inch pieces
1 small onion, diced
1/4 cup all-purpose flour
One 14.5-ounce can low-sodium chicken broth
4 ounces cream cheese, cut into pieces
One 14.5-ounce can black beans, drained and rinsed
1 cup frozen corn kernels
1 1/2 cups Mexican blend shredded cheese
80 frozen potato tots, such as Tater Tots (from about one 32-ounce bag)
Guacamole, sour cream, mild salsa and cilantro, for serving, optional

How to cook:

Preheat the oven to 425 degrees F.
Combine the chili powder, cumin, garlic powder, 1 teaspoon salt and a few grinds of black pepper in a large bowl. Heat the oil in a large ovenproof skillet over medium-high heat. Add 2 tablespoons of the spice mixture and the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink on the outside and has released some juices, about 5 minutes (the chicken will finish cooking in the oven). Use a slotted spoon to transfer the chicken to a medium bowl; leave the juices and as much oil as possible in the skillet.
Add the bell peppers, onion, 1/2 teaspoon salt and a few grinds of black pepper to the skillet and cook, stirring occasionally, until the vegetables begin to soften, 5 to 6 minutes. Sprinkle the flour over the top and stir to combine. Once the mixture looks sandy, add the broth and cook, stirring constantly, until thickened, 3 to 4 minutes. Add the cream cheese and stir until smooth. Fold in the beans, corn, chicken, 1/2 teaspoon salt and a few grinds of black pepper. Sprinkle the top with 1 cup of the shredded cheese. Remove from the heat.
Add the potato tots to the bowl with the remaining 3 tablespoons spice mixture and toss to coat. Arrange the tots over the chicken mixture in a single layer in concentric circles. Sprinkle with any spice mixture left at the bottom of the bowl and the remaining 1/2 cup shredded cheese. Bake until the tots are crispy and the casserole is bubbling, 25 to 30 minutes. Cool for 10 minutes. Serve garnished with guacamole, sour cream, salsa and cilantro, if desired.

Notes: Chicken Pot Hotdish Recipe, Haha, my husband calls it Chicken “Tot” Pie since it's basically a pot pie with tater tots. Because of celiac disease, we made it gluten free by switching the

Cheeseburger Tater Tot Cups

Get Cheeseburger Tater Tot Cups Recipe from Food Network
Provided by: Jeff Mauro, host of Sandwich King
Total time: 50 minutes
Cook time: 35 minutes
Yields: 15 items
Number of ingredients: 9

Ingredients:

8 ounces American cheese, cubed
1 teaspoon cornstarch
1 12-ounce can evaporated milk
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
1 pound ground beef sirloin
Kosher salt and freshly ground pepper
1 32-ounce bag frozen potato tots
Ketchup, yellow mustard, dill pickle chips and toasted sesame seeds, for serving

How to cook:

Make the cheese sauce: Toss the cheese and cornstarch together in a bowl until totally coated. Set a medium saucepan over low heat. Add the evaporated milk. Once the milk is warm, whisk in the cheese mixture and cook, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. Season with salt and pepper.
Cook the beef: Heat a large skillet over medium-high heat. Add the butter and ground beef and cook, stirring, until the exterior is caramelized and the inside is just cooked through, about 10 minutes. Season with salt and pepper and keep warm over low heat.
Assemble the cups: Fry or bake the tots as the label directs. Divide the warm tots among small cups and top with about a tablespoon of the cheese sauce, then a tablespoon of the ground beef. Top each with a small squiggle of ketchup and mustard and nally a pickle on top and a light sprinkle of sesame seeds.

Notes: Crispy Cheesy Nacho Tots Recipe | Valerie Bertinelli, When the Tater Tots are done, transfer them an 8-inch cast-iron skillet. Preheat the broiler to high. Spoon the cheese sauce over the tots and sprinkle with