by Judy Kim
Tater Tot Beef Nachos
Yield: 6 to 8 servings
Tater Tots, check. Creamy Queso, check. Fresh Pico de Gallo, check. All the makings of your next Super Bowl Sunday.
And if you want extra crispy tater tots, try frying them twice.
- In a small bowl combine tomatoes, red onion, cilantro, 1 tsp lime zest, 1 tbsp lime juice and 1 tsp salt. Cut remaining lime into wedges. Set aside.
- In a large skillet over medium-high heat brown ground beef, breaking up with a spoon. Add garlic, cumin, hot sauce and 1 tsp salt; simmer on medium heat for 2 to 3 minutes. Cover with a lid to keep warm.
- Meanwhile, in a saucepan over medium heat, combine Monterey Jack, pickled jalapenos and heavy cream. Stir until creamy and well combined. Turn down to low and keep warm. Do not cover with a lid to prevent steam from building up and seizing the queso.
- In a deep cast iron skillet, heat oil to 375 degrees F. In batches, fry frozen tater tots until golden brown, according to package instuctions. Stir to keep them from sticking together. Drain on a paper towel-lined plate and immediately season with salt.
- Spread tater tots on a large serving platter and top with beef, pico de gallo, avocado, scallions, spoonfuls of sour cream and a little extra cilantro. Serve with white queso and lime wedges.
2 plum tomatoes, seeded and diced
1/2 cup diced red onion
1/2 cup chopped cilantro, additional for garnish
1 lb ground beef
2 garlic cloves, grated
1 tsp cumin
3 tbsp Frank's RedHot Original Sauce
1/2 lb shredded Monterey Jack
1/4 cup chopped pickled jalapenos with pickling liquid or 4 1/2 oz can of green chilies
1/4 cup heavy cream
canola oil, for frying
1 lb frozen tater tots
2 avocados, seeded and diced
1/4 cup chopped scallions
1/2 cup sour cream