A fun, on-trend spin on traditional potatoes- piled high with ingredients already on hand in your kitchen!
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INGREDIENTS

20 lbs. McCain Reduced Sodium Tater Tots®

20 lbs. Chorizo Turkey Sausage Crumble

7 lbs. Mild Shredded Cheddar Cheese

1 gallon Enchilada Sauce Mix

1/2 c Red bell pepper

1/2 c Green bell pepper


Directions

1. Bake tater tots to a golden brown and set aside. Do not over bake.

2. Prepare enchilada mix according to directions.

Heat chorizo crumbles. Mix with enchilada sauce.

Prepare 4 (2" pans) with pan release spray. Place 1/4 of the meat mixture into each pan.

Spread each pan with 5 cups of shredded cheese evenly over top of meat mixture.

3. Just Prior to Service:

Evenly spread tops of pans with prepared tater tots.

Bake until internal tempperature reaches 140°F. DO NOT OVER BAKE.

Combine chopped peppers together.

Garnish each pan with 2 cups of shredded cheese and 1/4 cup chopped pepper mix.

TO SERVE: Cut each pan into 25 equal servings. (5x5)

CCP: Heat to 140° F or higher for at least 15 Seconds

CCP: Hold for hot service at 135° F or higher

ADDITIONAL NOTES

100 SERVINGS

FOR BEST RESULTS THIS RECIPE MUST BE BATCH COOKED