Southwestern Veggie-Packed Tater Tot Casserole

Southwestern Veggie-Packed Tater Tot Casserole

Potato Tot Casserole Ingredients

1 head cauliflower
1 tablespoon olive oil
2 cloves garlic, minced
½ medium yellow onion, diced
1 cup frozen corn (175 g)
1 ½ cups destroyed carrot (150 g)
15 oz dark beans (425 g), 1 can, depleted and washed
¼ cup generally useful flour (30 g)
1 teaspoon stew powder
1 teaspoon legitimate salt
2 cups entire milk (480 mL)
1 cup diced tomato (200 g), 1 can with juices
1 cup destroyed mozzarella cheddar (100 g)
28 oz frozen potato child (795 g), 1 pack

Discretionary GARNISHES
1 little tomato, diced
½ medium red onion, diced
1 jalapeño, meagerly cut
¼ cup new cilantro (10 g), slashed

Potato Tot Casserole Preparation
Ciri-ciri-imam-mahdi.

Preheat the stove to 350°F (180°C).
Slice the head of cauliflower down the middle, eliminate the stem, and hack into little pieces. Put away.
Heat the oil in an enormous cast-iron skillet over medium hotness. Add the garlic and onion and cook until fragrant, around 2 minutes.

Add the corn, carrots, dark beans, and 2 cups (600 g) of cauliflower and cook, mixing regularly, for an additional 3 minutes, until the corn begins to brown around the edges.

Add the flour, bean stew powder, and salt and mix until the vegetables are equitably covered.
Add the milk and diced tomatoes and cook, mixing continually, until thickened, around 3 minutes.
Add the mozzarella cheddar and mix until dissolved.

Switch off the hotness and organize the potato toddlers on top of the vegetable combination.
Move to the broiler and heat until carmelized and rising, around 30 minutes.

Embellish the meal with tomato, red onion, jalapeño, and cilantro, if utilizing. Cool. Partake in the Southwestern Veggie-Packed Tater Tot Casserole plans .The-food-labs-southern-fried-chicken.

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