Ingredients:

  • 2 pounds (900g) frozen tater tots
  • 1 tablespoon (15ml) olive oil (optional, for extra crispiness)
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.2ml) black pepper
  • 1 pound (450g) ground beef (80/20 blend)
  • 1 tablespoon (15ml) olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 packet (approximately 1 ounce/28g) taco seasoning
  • ½ cup (120ml) water
  • 2 cups (200g) shredded cheddar cheese
  • 1 cup (100g) shredded Monterey Jack cheese
  • 1/2 cup (75g) diced red onion
  • 1 cup (240g) pico de gallo (store-bought or homemade)
  • 1 cup (240g) sour cream
  • 1/2 cup (120g) sliced jalapeños (optional)
  • 1/4 cup (60ml) chopped fresh cilantro

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet.
  2. Toss frozen tater tots with olive oil (if using), salt, and pepper. Spread in a single layer on the baking sheet. Bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
  3. While the tater tots are baking, heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spatula, until browned. Drain off any excess grease.
  4. Add diced onion and minced garlic to the skillet with the beef. Cook until softened, about 3-5 minutes. Stir in taco seasoning and water. Simmer for 5 minutes, or until the sauce has thickened slightly.
  5. Spread the baked tater tots evenly on a large platter or baking sheet. Sprinkle evenly with shredded cheddar and Monterey Jack cheese.
  6. Spoon the seasoned ground beef over the cheese-covered tater tots.
  7. Bake in the preheated oven for 5-7 minutes, or until the cheese is melted and bubbly.
  8. Remove from the oven and top with diced red onion, pico de gallo, sour cream, sliced jalapeños (if using), and chopped cilantro.
  9. Serve immediately and watch them disappear faster than you can say 'Touchdown!'