This American twist on nachos uses potato tots instead of chips.
4 cups frozen potato tots
1 tablespoon vegetable oil
1 large (1 cup) onion, thinly sliced
1 small (1/2 cup) red bell pepper, cut into thin strips
1 small (1/2 cup) green bell pepper, cut into thin strips
3 ounces thinly sliced deli roast beef, coarsely chopped
6 (3/4-ounce) slices Land O Lakes® Deli American
1/4 cup Land O Lakes® Half & Half
to 1/4 teaspoon ground red pepper
Bake potato tots according to package directions. Keep warm.
Heat oil in 10-inch skillet over medium heat; add onions. Cook, stirring occasionally, 2-3 minutes or until just beginning to soften. Add bell pepper strips. Continue cooking, stirring occasionally, 3-5 minutes or until beginning to brown. Stir in roast beef; remove from heat.
Combine cheese, half & half and ground red pepper in 2-quart saucepan. Cook over medium-low heat, stirring occasionally, until melted and smooth.
Arrange potato tots in single layer on serving platter. Top with cheese sauce and roast beef mixture. Serve immediately.
Explore reviews fromour online community
Too dull as described. I added an orange & yellow bell pepper & definitely lots more than 3oz. of roast beef. Sliced pork would be another alternative. Also, next time I'dd use try cheddar instead of American for a little more zip.
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