Leftover Pulled Pork Tater Tot Casserole Food

LEFTOVER PULLED PORK TATER TOT CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F. Grease a 9x13 casserole dish.
• In a large skillet, cook onion, green peppers, and mushrooms until onion is translucent and peppers and mushrooms are mostly cooked, about 10-12 minutes.
• Meanwhile, mix together soup, garlic powder, cumin, paprika, chili powder, ½ cup cheese, salt, and pepper. Add pulled pork mixture once cooked, and mix through.
• Add to casserole dish and spread along the bottom. Sprinkle with corn. Arrange tater tots on top of corn. Sprinkle with remaining cheese.
• Bake 35-40 minutes, until bubbling and cheese is browned.

LOADED PULLED PORK TATER TOT BITES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Spray the cups of a 12-cup muffin pan with nonstick cooking spray.
• Place 4 to 5 frozen potato nuggets into each muffin cup.
• Bake in the preheated oven for 10 minutes.
• Remove muffin pan from the oven. Using a small glass (e.g. a small juice glass or shot glass) twist and press the tots downward in each muffin cup to create a potato cup. Return to the oven and bake until deep golden brown, about 15 more minutes.
• Remove the pan from the oven and distribute pulled pork evenly between the cups. Add 1 tablespoon of shredded cheese to each potato cup, being careful to try and keep it on top of the pulled pork (not down the sides of the muffin cups).
• Return to the oven and bake until the cheese has melted, 4 to 5 minutes. Remove from the oven and transfer the potato cups to a serving platter.
• Drizzle with BBQ sauce, add a small dollop of sour cream, and sprinkle with green onions before serving.

PULLED PORK CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Line the bottom of a casserole dish with 6 corn tortillas, so that the bottom and sides are covered.
• Add 1/2 of the pulled pork, 1/2 of the black beans, 1/2 of the cream cheese, 1/2 of the cilantro, 1/2 cup of salsa, 1/3 of the cooked rice, and 3 tablespoons Mexican cheese blend. Cover with 4 corn tortillas. Repeat layering of the ingredients, finishing with the remaining Mexican cheese blend.
• Bake in the preheated oven until cheese is melted and bubbly, about 25 minutes.