This American twist on nachos uses potato tots instead of chips.
Story Behind the Recipe
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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
1/8 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.
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