Mini Totcho Casseroles Recipes

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread refried beans evenly in bottom of baking dish.
• In 12-inch nonstick skillet, cook beef, onions and jalapeño chile over medium-high heat 7 to 9 minutes, stirring frequently, until beef is brown; drain, and return to skillet. Stir in taco seasoning mix and tomatoes; cook and stir until heated through.
• Spoon beef mixture on top of beans. Sprinkle 1 cup of the cheese over beef. Top with frozen potatoes.
• Bake 35 to 40 minutes or until heated through and potatoes are golden brown. Top with remaining 1 cup cheese. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes. Garnish with pickled jalapeños, olives and green onions. Serve with sour cream.

Steps:

• Preheat oven to 425 degrees F. Place tater tots in a single layer on a large baking sheet and cook for 30 minutes or until browned and very crisp, stirring once halfway through cooking.
• While tater tots are cooking, cook ground turkey in a large skillet over medium heat until cooked through. Stir in salsa and seasoning and cook for a few minutes more.
• Mound tater tots slightly on the baking sheet and sprinkle with half the cheese; top with turkey mixture. Sprinkle with remaining cheese then top with tomatoes, bell pepper and olives.
• Cook for 10 minutes more or until cheese is melted. Sprinkle with green onions and serve with any optional toppings desired.

Steps:

• Cook frozen tater tots (or fries) according to package instructions for oven baking, usually 450F for 15-20 minutes.
• Cook ground beef in a medium heat nonstick pan; drain excess fat; stir in taco seasoning.
• Add onion, bell pepper, green chilies and cook for about 5 minutes.
• Layer beef evenly in casserole pan; sprinkle with cheese and then melt in the oven for 2-5 minutes.
• Place tater tots over the ground beef/cheese mixture.
• Top with tomatoes or salsa and sliced avocado.

Steps:

• In a large skillet, saute the celery, mushrooms, green pepper and onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Reduce heat; add scallops. Cook, stirring occasionally, for 3-4 minutes or until scallops are firm and opaque.
• Divide mixture among four 10-oz. ramekins or custard cups. In a small bowl, combine crumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350° for 15-20 minutes or until bubbly. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.