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Nutrition Facts
Serving Size 220 g
(Approx. 8 Servings)
Amount Per Serving
Calories 420 Calories From Fat 220
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 1280 mg 53%
Total Carbohydrate 32 g 11%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 16 g
Vitamin A 10% Iron 8%
Vitamin C 6% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sausage Tex Mex Poutine
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

28 Oz frozen tator tots
1 Tbsp olive oil
8 Oz H-E-B Hot Sausage
1/2 cup(s) red onion, finely chopped
2 Tsp unbleached all purpose flour
1 cup(s) milk
1/4 cup(s) fresh cilantro, finely chopped
1/4 cup(s) H-E-B Pico de Gallo
10 Oz H-E-B Easy Melt Queso
1/3 cup(s) Byers' Best Candied Jalapeños
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Instructions

1
Heat oven to 450˚F.
2
Cook tator tots for 25 to 28 minutes, turning over halfway through.
3
While tator tots are cooking, add oil and sausage to a large skillet. Brown meat well. Add onions and cook for 3 to 4 minutes, or until softened.
4
Sprinkle flour over cooked meat and stir to coat. Add milk and cilantro to pan. Stir and simmer to thicken. Remove from heat and add pico de gallo. Stir through and set aside.
5
Turn oven to broil. Put tator tots into an 9' X 13" pan and top with gravy. Sprinkle with cheese and jalapeño slices.
6
Put poutine under broiler just long enough to melt cheese. Remove from oven and serve immediately.

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