Ingredients - 1 (32-oz.) bag of tater tots - 4 strips of bacon (about 3 oz.) - 1/2 yellow onion, chopped - 2 cloves garlic, chopped - 1 lb. ground sirloin - 1 (10.75-oz.) can cream of mushroom soup - 3/4 cup milk - 1/2 tsp. salt - 3/4 tsp. ground black pepper, divided - 3 cups baby spinach, roughly chopped - 1 cup frozen corn - 8 oz. shredded cheddar or colby jack cheese - 1/4 cup grated parmesan cheese - Chopped chives or scallions, for topping Directions 1 Preheat the oven to 375˚F. Remove the tater tots from the freezer to let them thaw slightly while you prepare the filling. 2 Heat a large cast-iron skillet over medium heat. Add the bacon and cook until golden brown and extra crispy, 6 to 8 minutes. Remove to a paper towel-lined plate, leaving the grease in the skillet. 3 Add the onion to the skillet with the grease and cook until slightly softened, about 4 minutes. Add the garlic and cook 1 minute more. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until no pink pieces remain, 6 to 8 minutes. Drain off the excess fat, if you like. Remove the skillet from the heat. Stir in the soup, milk, salt, and ½ teaspoon black pepper; mix until smooth. Fold in the spinach to wilt slightly. Stir in the corn. 4 Sprinkle the cheddar cheese evenly over the top of the casserole. Place the tater tots on top in a single layer, arranging them in concentric circles (or just toss them on and push them very close together). Sprinkle the top with the parmesan cheese and the additional 1/4 teaspoon of black pepper. 5 Bake until he tater tots are golden, 30 to 35 minutes. Remove from the oven and crumble the cooked bacon over top. Let rest 5 minutes. Top with chopped chives or scallions and serve.

The Prep Time: Additional Time: Total Time: Servings: Yield: 20 mins 4 hrs 4h rs 20 mins 1 0 1 (9-inch) pie Crust: - 8 waffle cones, slightly crushed - 1/2 cup roasted pistachios - 1 tablespoon granulated sugar - 7 tablespoons unsalted butter, melted - cooking spray Filling: - 1/4 cup salted roasted pistachios, plus chopped pistachios for garnish - 1½ cups whole milk ricotta - 1 cup mascarpone cheese - 1 cup unsifted powdered sugar - 1 /2 cup miniature semisweet chocolate chips, plus more for garnish - 2 teaspoons grated orange zest, plus more for garnish - 1 teaspoon vanilla extract - 1/4 teaspoon kosher salt - 1 cup heavy whipping cream Directions: - Gather all ingredients. - To make the crust: Pulse waffle cones, pistachios, and sugar in a food processor until mixture is finely ground, about 20 (1-second) pulses. Add butter, and pulse until mixture holds together when squeezed, about 10 (1-second) pulses, stopping to scrape down sides as needed. - Lightly coat a 9-inch deep-dish pie plate with cooking spray, and transfer waffle cone mixture to prepared pie plate, pressing evenly into bottom and up sides of pie plate. Freeze crust, uncovered, until set, about 15 minutes. - Meanwhile, to make the filling: - Finely chop pistachios, and transfer to a medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined, and set aside at room temperature. - Beat heavy cream with an electric mixer on medium-high speed until medium peaks form, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently fold until just combined. - Spoon ricotta mixture into prepared Crust, and spread in an even layer with a rubber spatula or offset spatula. Cover with plastic wrap, and refrigerate, uncovered, until set, at least 4 hours or up to 8 hours. - Remove pie from refrigerator; remove plastic wrap, and garnish with additional chopped pistachios, chocolate chips, and orange zest. Nutrition Facts (per serving) 664 50g 46g 11g Calories Fat Carbs Protein