There are some recipes that are all fancy and pretty and lovely. Those are the recipes you trot out for birthdays and baby showers and in-laws. Things like cherry–almond muffins, and grapefruit–olive oil tarts, and chocolate–tahini challah buns.
Wait. Why are all of my examples sweet things?
Dang Sugar-Free January. It’s got me all muddled up. Last week I ate a freakin’ banana and it was almost too sweet for me.
A banana. I know. Send help.
This taco tater-tot casserole is not pretty, but boy howdy, is it yummy. In fact, those are the two reasons I never got a picture of it: I couldn’t figure out a way to pretty it up, and a whole 9″x13″ pan disappeared in about two days.
I know. I have a problem. But when it’s a cheesy, meaty, spicy, filling, hot-dish problem … that’s a problem I can handle.
So, no picture today. And no written recipe, either, since I wouldn’t add a thing to the original. Instead, please enjoy the very pretty picture above of Castelmezzano, Italy, and then go on over to The Girl Who Ate Everything and check out the original recipe for taco tater-tot casserole.