Minutes Prep time: 15
Minutes Total time: 50
Servings: 12
Difficulty: easy
1 pkg (32 oz each) frozen tater tots
1 cup shredded Mexican blend cheese
1/2 cup black beans, drained, rinsed
1/2 cup Birds Eye® Sweet Kernel Corn
1 lb (16 oz) Velveeta®, cut into cubes
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1/4 cup Mexican sour cream
2 tablespoons fresh cilantro, chopped, for garnish
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 344 mg | 34% |
| Carbohydrate | 25 g | 8% |
| Cholesterol | 34 mg | 11% |
| Total Fat | 18 g | 27% |
| Iron | 1 mg | 3% |
| Calories | 309 kcal | 15% |
| Sodium | 1026 mg | 43% |
| Protein | 10 g | 20% |
| Saturated Fat | 8 g | 42% |
| Sugars | 4 g | 0 |
| Vitamin C | 1 mg | 2% |
Preheat oven to 450°F. Bake tater tots as directed on package. Top with shredded cheese; bake 5 minutes or until melted.
Meanwhile, combine black beans and corn in microwave-safe bowl, cover and microwave on high until heated through, about 3 minutes. Set aside.
In a separate microwave-safe bowl, combine Ro*Tel® and Velveeta® and microwave 5 minutes, stirring after 3, until completely melted and queso is well blended.
Spoon queso over tater tots; load totchos with bean mixture, sour cream and cilantro and serve.
Totchos with Queso
