Potato Tot Nachos
Cookie Butter Cereal Treats
Ingredients
- 1 (32-oz) pkg frozen potato tots
- 8 slices bacon
- 2 Tbsp butter
- ⅓ cup finely chopped onion
- 1 (15-oz) can great Northern beans, drained and rinsed
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 1 (15-oz) jar queso blanco
- 1 (8-oz) container guacamole
- 1 (8-oz) carton sour cream
- 1 (2.25-oz) can sliced black olives, drained
Instructions
- Bake potato tots according to package directions.
- Cook bacon over medium heat until crisp; drain and crumble.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add onion, and cook 4 to 5 minutes or until tender. Stir in beans and diced tomatoes. Cook 3 to 4 minutes or until thoroughly heated. Spoon over tots on a platter.
- Heat queso according to package directions; drizzle over beans and tots. Top with guacamole, sour cream, olives, and bacon. Serve immediately.
Side Dish Ingredients
- ½ cup (1 stick) butter
- 1 (10-oz) pkg mini marshmallows
- ¾ cup cookie butter (see Note)
- 6 cups crisp rice cereal
Side Dish Instructions
- Melt butter in a saucepan over medium heat. Pour over marshmallows in a large glass bowl. Microwave 1 to 2 minutes, stirring to melt marshmallows.
- Stir in cookie butter. Gently fold in cereal until well coated.
- Quickly spread cereal mixture in a greased 9-inch square pan lined with foil or similar size pan lined with foil. Let stand until hardened. Cut into squares.
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