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Tater Tots Casserole

You’re right; it’s not gourmet. You’re right; it’s unbelievably simple. You’re right; it’s perfect for after Passover when all those people who said they couldn’t eat another morsel are actually hungry again! And you’re right; it’s also unbelievably delicious!

1 (32-ounce) package frozen tater tots
12 eggs (as if you didn’t use enough over Yom Tov!)
1 cup milk
1 (4-ounce) can fire-roasted diced green chiles
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon granulated garlic
1 (8-ounce) package grated Monterey Jack cheese (spicy if you can find)
Sour cream
Avocado or Guacamole

Preheat oven to 375 degrees. Lightly grease a 9 x 13-inch baking dish.
Arrange tater tots across bottom of dish (they don’t need to be in a single layer).
In a large bowl, whisk together eggs, milk, chiles, cumin, oregano, chili powder and garlic. Pour over potatoes. Bake for 35 minutes. Sprinkle cheese over all. Bake for about 10 more minutes, or until cheese starts to brown (I like my cheese very browned!) Let stand briefly before cutting.
Serve with salsa, sour cream and avocado or guacamole.