Ingredients:

  • 2 lbs (900g) frozen tater tots
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 lb (450g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, finely diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 10g)
  • 1 packet (approx. 1 oz / 28g) taco seasoning (low sodium preferred)
  • 1/2 cup (120 ml) water
  • 1 tablespoon chili powder (15 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 4 cups (approx. 400g) shredded cheddar cheese (sharp or medium), divided
  • 1 cup (approx. 100g) shredded Monterey Jack cheese (optional for extra melt)
  • 1 cup (approx. 150g) diced tomatoes
  • 1/2 cup (approx. 75g) sliced green onions
  • 1/2 cup (approx. 120g) pickled jalapeños, sliced
  • 1 avocado, diced
  • 1/4 cup (approx. 60g) sour cream or Greek yogurt
  • 1/4 cup (approx. 60g) salsa

Instructions:

  1. Preheat oven to 400°F (200°C). Toss tater tots with olive oil, salt, and pepper on a baking sheet.
  2. Bake tater tots according to package directions, flipping halfway through, until golden brown and crispy.
  3. While tots bake, brown ground beef in a large skillet over medium-high heat. Drain excess grease.
  4. Add diced onion to the skillet and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute more until fragrant.
  5. Stir in taco seasoning, chili powder, and cumin. Add water and simmer until the sauce thickens slightly (about 5 minutes).
  6. Arrange baked tater tots on a large serving platter. Top with seasoned ground beef, then sprinkle with 3 cups of cheddar cheese and Monterey Jack cheese.
  7. Place platter under the broiler for 1-2 minutes, or until the cheese is melted and bubbly. Watch carefully to prevent burning!
  8. Remove from oven and immediately top with diced tomatoes, green onions, jalapeños, and avocado.
  9. Drizzle with sour cream or Greek yogurt and salsa. Serve immediately and enjoy!