4 cups frozen Inland Valley Tater Puffs (4 cups = about 1 lb)
How to Make It
Hands On: 20 minutes Total: 50 minutes
Preheat oven to 450F. Spray 8- x 8-inch baking dish with cooking spray; set aside. Brown meat in large skillet over medium-high heat; drain. Stir in tomatoes and the dry soup mix. Reduce heat to low; cook 5 minutes, stirring occasionally. Remove from heat. Stir in cheese; set aside.
Beat ketchup and egg together in small bowl with wire whisk until well blended. Add to meat mixture; mix well. Spoon into prepared dish. Top with potato puffs; press lightly into meat mixture.
Bake 25 to 30 minutes, or until potato puffs are lightly browned and meat mixture is heated through.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.