Jalapeno Popper Tater Tot Casserole

• Gluten free

• Meat

  • 1 lb Bacon, cooked and crumbled

• Produce

  • 6 Green onions
  • 6 Jalapeno peppers
  • 1 2 lb. bag Tater tots

• Dairy

  • 2 cups Mexican cheddar jack shredded cheese
  • 1 cup Sour cream

Found on premeditatedleftovers.com

Description

Ingredients

• 2 - 8 oz packages of cream cheese, softened at room temperature.
• 1 cup sour cream
• 2 cups Mexican Cheddar Jack Shredded Cheese, divided
• 1 pound bacon, cooked and crumbled
• 6 Jalapeno Peppers, deseeded, and diced
• 1 - 2 lb. bag of tater tots
• 6 green onions, thinly sliced

Directions

• Preheat oven to 425 degrees.
• Line a casserole dish with tater tots. Bake at 425 degrees for 15 minutes.
• While the tater tots are baking, cook bacon, blot fat away, and crumble into small pieces. Dice the peppers and slice the onions..
• In a medium bowl, combine cream cheese, sour cream, 1½ cups of Cheddar jack cheese, bacon (save a little bit for the topping), diced Jalapeno peppers, and most of the sliced onions (save a few for the top). Stir to thoroughly combine ingredients.
• Spread the jalapeno mixture over the top of the tater tots.
• Top with remaining ½ cup of cheese. Sprinkle the extra bacon pieces and onion slices over the top.
• Bake at 425 degrees for 20 minutes.