Easy 128 min

Totchos Libre

american_region asian caribbean european french latin american mediterranean middle eastern region russian thai turkish main drink spicy sour savory umami hard fast

Prep

30 min

Cook

98 min

Total

128 min

Ingredients (14)

1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®) g

1 pound lean ground beef g

¾ cup water g

1 (1 ounce) packet taco seasoning mix g

1 cup shredded Mexican cheese blend g

1 cup shredded pepperjack cheese g

½ cup sour cream g

½ lime, juiced g

1 tomato, chopped g

½ cup chopped black olives g

½ cup fresh jalapeno pepper slices g

1 avocado - peeled, pitted, and cut into chunks g

¼ cup chopped scallions g

¼ cup chopped cilantro g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 400 degrees F (200 degrees C). Spread potato nuggets out onto a baking sheet.

Bake in the preheated oven until nuggets are golden brown and crisp, 22 to 24 minutes.

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.

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.

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.