Jalapeno Popper Tater Tot Casserole


1 bag (32oz) frozen tater tots, thawed

2 (8oz) packs of cream cheese, softened

2 cups cheddar cheese

1 cup sour cream plus a large tbs

1 cup bacon plus a little more for the top

1/2 cup jarred jalapeno slices, drained (plus more for top)

3-4 green onions, chopped

Garlic powder

Black pepper

Preheat the oven to 450. Spread the thawed tater tots on a cookie sheet and bake for 15-20 minutes until crispy. Let cool a bit and place in a 9×13 pan. Then, mix the cream cheese, sour cream, jalapenos, 1 cup of cheese, 1 cup of bacon, green onions and seasonings together on low with the mixer until well combined.  If it seems too thick to spread, add a little jalapeno juice from the jar, or maybe some chicken broth. Just a few tbs. Spread an even layer over the tater tots in the pan. Then sprinkle with the remaining 1 cup of cheese, some extra bacon (I use a bag of bacon for this part) and a few extra jalapenos if wanted.


Bake on 450 until cheese is golden and all is warm. Approx 20 minutes or so.



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