Tuesday, October 14, 2014
While this recipe originally calls for making it as a one dish recipe in a skillet, I chose to double this so that we would have leftovers for the next day. This meant having a few extra dishes, but I was able to make it easily in a 9x13 dish. Basically another take on tater tot hotdish and it was super good. In fact, we were discussing what one of my sons wanted for his pick of meals the next week and he was trying to get me to make it for him again!! I think that means that they liked it!
Cheesy Potato Nugget Skillet
(recipe found on bettycrocker.com)
1 pound ground beef
1 pouch (9 ounces) progresso™ recipe starters™ creamy three cheese cooking sauce
3/4 cup frozen sweet peas
1 cup shredded Colby-Monterey Jack cheese blend
1/2 bag (28 ounces size) frozen mini potato nuggets
Heat oven to 425. In 10-inch cast-iron skillet, cook beef over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in cooking sauce. Layer frozen peas and cheese on top of beef mixture. Top with even layer frozen potato nuggets. Bake about 20 minutes or until potato nuggets are crispy and golden brown and mixture is bubbling.