Country Rebel Recipes
Tater tot casseroles are making a major comeback. Thanks to home cooks and bloggers, today’s tater tot casserole’s are hardly recognizable compared to what your mom used to make. But, we’re not complaining!
We went to work in the Country Rebel kitchen to create yet another twist on the infamous hot dish. This time we took the flavors of chicken fajitas, stirred it into a creamy base, and baked it atop a layer of crispy tater tots. Loads of melted cheese finish off the casserole, making it simply irresistible.
This dish can be served with sour cream, sliced avocado, pico de gallo or salsa to make for the ultimate south of the border inspired meal. Check out the recipe below and let us know what you think!
16 oz. bag frozen tater tots
2 Tablespoons olive oil
2 lbs. boneless skinless chicken breasts, thinly sliced
1 yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 orange bell pepper, thinly sliced
1 pkg. fajita seasoning
1 can chili-ready tomatoes
8 oz. cream cheese, diced
1/3 cup Hellmann’s mayonnaise
2 cups shredded Colby jack cheese
For garnish, chopped parsley, avocado, and sour cream, if desired
Preheat oven to 425 degrees F. Layer tater tots in the bottom of a casserole dish. Bake for 25 minutes.
While tater tots are baking, heat oil in a large stockpot. Add chicken and cook until no longer pink. Add onion and peppers, cooking until tender. Stir in fajita seasoning, tomatoes, cream cheese, and mayonnaise. Stir until smooth. Simmer for 10 minutes.
Pour mixture over baked tater tots. Top with shredded cheese. Return to oven until casserole begins to bubble around the edges.
Remove from oven and top with chopped parsley. Serve with sliced avocado and sour cream, if desired.
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