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Mexican Tater Tot Casserole Recipe
Back to school means trying to figure out how to fit everything into our busy schedules and also get everyone fed. Of course we want it to be nutritious and delicious! Try this new twist on an old comfort food favorite - this Mexican Tater-tot casserole features lean protein, veggies, dairy and carbohydrates to fuel your family through the busy back to schedules. Build a healthy meal with the LSU AgCenter Nutrition tips and recipes!
Ingredients:
1lb. ground chicken or turkey
1 onion, diced (about ¼ cup)
1 packet taco seasoning mix (1 oz.) (Low sodium, if available)
1 can green chiles (4 oz.)
1 can black beans (15.5 oz.) rinsed and drained
1 bag frozen corn (14.4 oz.)
1 can red enchilada sauce (10 oz.)
2 cups shredded cheddar & Monterey jack cheese, divided
4 cups frozen tater tots
Cilantro, optional garnish
Sour cream, option garnish
Instructions:
Preheat oven to 375 degrees. Spray a 9 by13-inchbaking dish with non- stick cooking spray.
Add the ground chicken/turkey and the onion to a 12-inch skillet, brown meat until thoroughly cooked. Add the seasoning packet, green chiles, black beans, frozen corn and the enchilada sauce to the meat and onion, stir until combined. Over medium heat cook another 8 to 10 minutes. Add 1 cup of shredded cheese to the meat mixture and stir until blended. Pour into the baking dish and spread evenly. Place the tater tots evenly over top. Bake for 35 to 40 minutes.
Remove from oven, add the remaining cup of cheese over the top. Bake another 5 minutes or until cheese is melted Garnish with cilantro and top with sourcream!
Yield: 8
Recipe: LSU AgCenter
Sugar Snap Peas with Honey & Pecans
Ingredients:
1 Tablespoon Olive Oil
1 ½ pounds sugar snap peas (fresh or blanched)
1 Tablespoon honey
¼ cup chopped pecans
¼ teaspoon crushed red pepper flakes (optional)
1 teaspoon garlic powder
1 ½ teaspoons of salt
Instructions:
Heat olive oil over medium-high heat in medium size skillet.
Add sugar snap peas and saute about 3 minutes.
Add honey, pecans and seasonings.
Continue cooking on medium-high heat for an additional 3 minutes.
Adjust seasoning as needed and serve warm.
Customers at the Alexandria Farmer’s Market got a really tasty treat on Tuesday, April 17, 2018 when Quincy Vidrine demonstrated a recipe using fresh sugar snap peas from the market. The peas were locally grown in Allen parish. Also featured in this dish was local honey and local pecans. The sweetness of the honey, spice of the red pepper flakes along with the crunch of the pecans made this recipe a “favorite” of the farmer’s market customers. Several people said that “this was the best recipe you have done so far” and “this recipe is my favorite!” As these fresh veggies start becoming more available at markets and in your home gardens, don’t be afraid to be adventurous in using new recipes to prepare them. For more information on this or other nutrition and health topics, contact the LSU AgCenter at 318-767-3968 .
Recipe: LSU AgCenter