Totchos

Who doesn't like tater tots and nachos? 

This quick recipe is the perfect way to satisfy both the adult and six year old inside you. 

Crispy, savory, and ultimately customizable, this dish is the ideal way to hit all the notes to satisfy friends and family alike!

Author

Brian Leigh

Prep Time

5 minutes

Cook Time

15 minutes

Servings

6

Category

Entree

Cuisine

Americana

Ingredients

• 1 bag frozen tater tots
• 1 tbsp Somethin’ To Taco Bout
• 1 can cooking spray
• 1 lb ground beef
• 2 tbsp Somethin’ To Taco Bout
• 1 tablespoon olive oil
• ½ cup colby jack cheese
• 1 can rotel tomatoes and chiles, drained
• ¼ cup green onions, chopped
• ¼ cup sour cream
• 2 tbsp Jalapeño Business

Directions

1. Preheat the oven to 400 degrees and toss your cast iron in it.
2. In a large bowl, portion out the tater tots.
3. Using the cooking spray, cover the tots with the oil, stirring or shaking to ensure maximum coverage.
4. Sprinkle a generous portion of Somethin’ To Taco Bout on the oiled up tater tots and toss the tots. Add more to ensure coverage.
5. Carefully remove the cast iron (it’s hot!), spray with cooking spray and quickly add your tots, trying to achieve a single layer.
6. Put it back in the oven and cook until desired crispiness is achieved (approx 15 minutes)
7. In a skillet over medium heat, add 1 tablespoon of olive and 1 tablespoon of Somethin' To Taco Bout. Let the spice blend bloom in the oil for about minute, stirring constantly.
8. Add the beef and mix to combine. Let the beef cook until brown and crumbly, stirring occasionally.
9. Add 1/4 cup of water and the second tablespoon of Somethin' To Taco Bout. Stir to combine.
10. Reduce the heat to a simmer and allow to thicken, stirring occasionally.
11. In a bowl, whisk together Jalapeño Business and sour cream.
12. Remove the skillet from the oven and being layering ground beef and cheese on top of the tots.
13. Place the skillet back in the oven for 2 to 3 minutes, just enough to melt the cheese.
14. Add a layer of tomatoes, a layer of green onions, and hit it with a drizzle of the jalapeno crema.