As Napoleon Dynamite instructed us: It's time to go find our own tots! Free yourself from the tried-and-true tortilla chip and wow everyone at your next Taco Tuesday with this delicious variation using Tater Tots®! Totchos Libre!
Ingredients
- frozen bite-size potato nuggets (such as Tater Tots®): 1 pack (32 ounce pack)
- lean ground beef: 1 pound
- water: 0.75 cup
- packet taco seasoning mix: 1 piece (1 ounce)
- Mexican cheese blend: 1 cup (shredded)
- pepperjack cheese: 1 cup (shredded)
- sour cream: 0.5 cup
- lime: 0.5 piece (juiced)
- tomato: 1 piece (chopped)
- black olives: 0.5 cup (chopped)
- jalapeno pepper slices: 0.5 cup (fresh)
- avocado - peeled, pitted, and cut into chunks: 1 piece
- scallions: 0.25 cup (chopped)
- cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Spread potato nuggets out onto a baking sheet.
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Bake in the preheated oven until nuggets are golden brown and crisp, 22 to 24 minutes.
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add water and taco seasoning to beef; bring to a boil, reduce heat to low, and simmer until liquid reduces, about 5 minutes.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange potato nuggets on an oven-proof platter and cover evenly with ground beef; spread Mexican cheese and pepperjack cheese over the top.
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Cook potato nuggets under the broiler until cheese melts, 1 to 3 minutes. Whisk sour cream and lime juice together in a bowl. Top potato nuggets with tomatoes, black olives, jalapenos, avocado, sour cream mixture, scallions, and cilantro, respectively.
