Ingredients
9 oz smoked chopped brisket burnt ends
2 boxes Velveeta® Jumbo Shells & Cheese (prepared)
3 oz Flavortown Hickory BBQ Sauce (for drizzle)
2 green onions, chopped, for garnish
Instructions
Chop 9 oz of smoked brisket burnt ends.
Prepare 2 boxes of Velveeta® Jumbo Shells & Cheese following package directions
Mix ¾ of the brisket (6.75 oz) into the shells & cheese.
Plate or pan the mixture, then drizzle 3 oz of Flavortown Hickory BBQ Sauce over the top.
Finish with the remaining ¼ brisket (2.25 oz).
Garnish with chopped green onions.
Enjoy!
Ingredients
18 oz ORE-IDA™ Crispy Tater Tots
6 oz Oscar Mayer® bacon bits
12 oz Velveeta® Original Cheese, cut into ½-inch cubes
⅓ cup milk
6 oz Pico de Gallo
1 jalapeno, thinly sliced
2 TBSP pickled red onion
2 green onions, chopped, for garnish
Instructions
Bake 18 oz of ORE-IDA™ Crispy Tater Tots following package directions.
Melt 12 oz of Velveeta cheese with ⅓ cup milk and stir to combine.
Drizzle melted Velveeta® cheese sauce over the tots prior to adding other toppings.
Sprinkle 6 oz of Oscar Mayer® bacon bits evenly over the tots.
Spoon 6 oz of Pico de Gallo on top.
Top with jalapeno slices, red and green onion.
Enjoy!
