Jalapeño Popper Casserole

Jalapeño Popper Casserole 1 (32 oz.) bag frozen tater tots, thawed 2 (8 oz.) packages cream cheese, softened 2 cups Mexican cheese blend, grated, divided 1 cup sour cream 1 cup bacon, crumbled 3/4 cup jalapeño pepper, seeds removed and minced, plus 3-4 jalapeños, thinly sliced 1/3 cup green onion, finely chopped Preheat oven to 425º F. Spread tots out in a 9×13-inch baking dish and bake for 15-20 minutes, or until very crispy. In a large bowl, combine cream cheese, sour cream, 1 cup cheese blend and minced jalapeños and stir together. Add 2/3 cup bacon and mix until incorporated. Remove tater tots from oven and spread cream cheese mixture evenly over the tots, then sprinkle remaining cheese over the top. Spread remaining bacon over the cheese and arrange thinly sliced jalapeños and green onion over everything. Place baking dish in oven and bake for 20 minutes, until cheese is golden brown and bubbly. Remove from oven and serve hot!