Muffin-Tin Tater Tot™ Hot Dish Cups

Muffin-Tin Tater Tot™ Hot Dish Cups

from http://www.bettycrocker.com/recipes/muffin-tin-tater-tot-hot-dish-cups/f76cd614-6ac1-4942-abe3-7b5695e9f468

Prep Time 40 min

Total Time 1 hr 30 min

Servings 12

All the delicious, warming flavors of Tater Tot™ hot dish come together in adorable miniature form with this muffin-tin meal.

Ingredients

12 dozen frozen mini potato nuggets (about 6 cups) from 28-oz bag (144 nuggets)

1/4 cup milk

1 egg, slightly beaten

2 cups shredded sharp Cheddar cheese (8 oz)

1 lb ground beef (at least 90% lean)

8 oz sliced mushrooms, chopped

1 teaspoon Montreal steak seasoning

1/4 cup ketchup

1 tablespoon Sriracha sauce

Directions

1 Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.

2 Place 6 frozen mini potato nuggets in each muffin cup; bake 20 minutes. Remove from oven; cool 5 minutes. Using 2 paper towels, press potatoes into cups to create a base for the hot dish and to absorb excess oil.

3 Meanwhile, in large bowl, mix milk and egg. Stir in cheese; set aside.

4 In 12-inch nonstick skillet, cook beef over medium-high heat 6 to 7 minutes, stirring frequently, until browned; drain. Remove from skillet; set aside. Wipe out skillet. Add mushrooms and steak seasoning to dry skillet; cook over medium-high heat 6 to 7 minutes, stirring frequently, until browned. Remove from heat; cool 2 minutes.

5 Add beef and mushrooms to cheese mixture. Pour evenly over potatoes in each muffin cup.

6 Top each cup with 6 more potato nuggets. Place muffin tin on large rimmed cookie sheet. Bake 32 to 34 minutes or until mixture is set and potatoes are browned. Cool 15 minutes; run knife around each muffin cup, and lift out.

7 In small bowl, mix ketchup and Sriracha sauce; serve with hot dish cups.

IRISH STOUT MASON JAR BEEF POT PIES

IRISH STOUT MASON JAR BEEF POT PIES PREP TIME 1 hour COOK TIME 3 hours TOTAL TIME 4 hours These Irish Stout Mason Jar Beef Pot Pies are the most delicious comfort food that you'll make this season! Tender beef cubes are simmered in rich Irish stout based sauce and topped with a flaky crust. Serves: 6 servings INGREDIENTS 1½ pounds beef stew meat, cubed 2 T. flour 2 T. olive oil ½ cup celery, chopped (1 stalk) ½ cup carrots, chopped (2 stalks) ½ t. dried thyme ½ medium onion, minced 3 cloves garlic, minced 1½ cups beef broth 1½ cups Irish stout 1 14.5 oz. can Hunt's petite diced tomatoes 1 T. sugar 3 T. Worcestershire sauce 2 sheets puff pastry 1 egg yolk 1 T. water Salt and pepper Small mason jars INSTRUCTIONS Preheat oven to 350 degrees. Add flour to a large bowl and season with salt and pepper. Add beef chunks and toss well to coat the pieces in flour. Heat 1 T. olive oil in a large dutch oven over medium heat. Brown the beef, in batches, until browned on all sides. Set aside. Add the remaining 1 T. olive oil to the same dutch oven over medium heat. Add the onion and garlic, and sautee 3-4 minutes, until softened. Add the carrot, celery, thyme and a pinch of salt and pepper, continue to cook for 5-6 minutes. Return the beef to the pan, along with the broth, Irish stout, tomatoes, sugar, and Worcestershire sauce. Cover and place in oven. Bake covered for 1 hour. Remove the cover, and bake for an additional 30 minutes, to allow the stew to thicken and the flavors to concentrate. Allow the stew to cool for at least 30 minutes, or overnight. Preheat the oven to 425 degrees. Ladle the stew mixture into the mason jars. Using the mason jar lid as a guide, cut squares of puff pastry about 1-inch wider than the lid. Top the jars of stew with a square of puff pastry. Whisk the egg yolk with 1 T. water and brush to coat the puff pastry. Place in the freezer for 15 minutes. Bake for 15 minutes at 425 degrees, then reduce the temperature to 400 degrees and continue to bake for 5-10 minutes, until golden brown. Serve warm. ERIN’S PAIRINGS: While this dish is based on Irish Stout, it actually pairs better with a bitter ale or pale ale. If you’re looking for a wine pairing option, try a medium body red wine: Merlot, Cabernet Franc, Rioja, or Côtes du Rhône.