Tater Tortilla Creole Recipe

Ingredients

1/4 cup milk

1/4 cup margarine

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

2 egg yolks

1/2 cup white sugar

1/2 cup packed light brown sugar

3/4 cup margarine

1 cup green bell pepper

1 cup shredded Cheddar cheese

1/2 cup salsa

Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine milk, margarine, onion powder, garlic powder, dry mustard, and egg yolks in a medium saucepan and bring to a boil over medium heat. Reduce heat, cover, and simmer for 20 minutes.

In a small bowl, whisk together casserole mix and egg yolks; pour into warm broth and simmer for 5 minutes.

Drain soup and stir in casserole. Stir in Cheddar cheese and salsa; cover, remove from heat, and set aside until cool enough to handle.

Pour soup mixture into shells, placing top layer on a medium baking sheet. Bake in preheated oven for 15 minutes.

Comments

JassacaFava writes:

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I really enjoyed this recipe. I like green beans anyway, but it's nice to see a recipe follow the guidelines stated. I used 2 sweet corn dogs and paired them with a stir fry that had pulled pork on it's rib tip. I then sauteed that with a tablespoon of the brine and ground thyme. At the end I tossed all the ingredients into the long gone wide open pitawatomi leaf skillet. Done! I had to redo the directions a little--used twice the amount of dried thyme and minced garlic. But other than that, it was really easy to make. Maybe I'll make it again--ugly on the outside, but so sweet on the inside. I added fresh garlic cheddar chunks to the well seasoned steak. Smoothie!

Tater Tortilla Creole Recipe

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