Ree drummond tater tot casserole12/8/2023 For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid.Remove the beef to a bowl and shred with 2 forks.Cook until the beef is very tender, about 3 hours. Bring to a simmer, cover and transfer to the oven. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Add the meat back to the pot with any juices from the plate. Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom.Using an immersion blender, blend the chile and tomato mixture until smooth.In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Season the chuck roast with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat.Continue to simmer for 12 to 14 minutes while you sear the beef. Place over medium heat and bring to a gentle simmer. For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot.Let rest 10 minutes, then top with the remaining chives and serve. Bake for 15-20 more minutes until warmed through and lightly golden on top. Cover and bake for 35 minutes until the edges are bubbly. Transfer the potato mixture to the baking dish. Step 4 Grease a 3-quart casserole dish with butter.Fold in the salt, pepper, ½ of the bacon, ½ of the cheddar cheese, parmesan, and ½ of the chives. Mash everything together with a potato masher. Tear or chop up three of the potato skins and add them to the bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Step 3 Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl.Once cool, crumble or chop into small pieces. Let the cooked bacon drain on a paper towel lined plate. Step 2 Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes.Remove the potatoes from the oven and lower the temperature to 375 degrees. Roast for 55 – 70 minutes until the potatoes are tender when pressed. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Step 1 Preheat the oven to 425 degrees.Remove the foil, top with the remaining cheese and bacon, and bake an additional 20 to 25 more minutes until the cheese is melted and the casserole is warmed through. Let the casserole sit at room temperature for 30 minutes before baking, then cover with foil and bake for 45 minutes. You can make this casserole through Step 3, then cover and refrigerate for up to 2 days. The recipe directs to fold in three, chopped, but feel free to adjust according to your personal taste and textural preferences. In this casserole, you're in control of how many potato skins to add. Yes! Not only are they delicious, they also house most of the nutrients from potatoes. Should you eat the skins of twice-baked potatoes? Yukon gold potatoes can be substituted for the russet potatoes, and heavy cream or buttermilk can be used in place of sour cream. Though a potato masher works perfectly, a ricer yields superbly smooth mashed potatoes that taste otherworldly in contrast to the potato skins and crispy bacon. Creamy mashed potatoes are made even better by parmesan, cheddar, and bacon, resulting in a simple, just-as-satisfying take on your favorite decadent side. Fans of Ree's famous twice-baked potatoes will fall in love with this cozy and easy casserole.
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