A few weeks ago, I was invited to a tour of Shamrock Farms, a large, family owned, dairy. Besides getting to see newborn calves just hours old, seeing the milking barn, and learning how milk goes from cow to market, the purpose of the event was to sample the new flavored sour creams that Shamrock Farms has just added to their product line. There are three new flavors – French Onion, Creamy Ranch, and Zesty Jalapeño. I loved them all. Perfect for dipping veggies. But also great for adding a little extra flavor to a favorite dish. So I decided to try it out using this great little recipe. Based on familiar flavors, it is a sure winner with the youngest diners.
Solar Cheddar Tots
- 2 lbs. extra lean ground beef
- 1 can cream of mushroom soup
- 1 16oz Sour Cream – plain or flavored ( I used the French Onion)
- 1 cup grated cheddar cheese (or more!)
- 1 pack frozen tatter tots
- salt & pepper to taste
(Because there are just two of us, I only made half a recipe.)
Preheat the solar oven while preparing the ingredients.
Grease 13×9 inch pan. In a med mixing bowl, add sour cream and mushroom soup and mix well. Layer the beef on the bottom of the pan, breaking it apart into small pieces. Add the sour cream/soup mixture on top of the beef, then add cheese. Top with tatter tots.
I baked it covered for 1 hour and 30 minutes. Then uncover, add extra cheese to the top if desired, and continue baking until the cheese is melted, about 15 – 20minutes. Total baking time was 1 hour 45 minutes.
Here’s a similar recipe you might like: