Tex-Mex Beef Totchos

Crispy tater tots stand in for chips in these Tex-Mex Beef Totchos, piled with smoky, cumin-spiced Pre 92% lean ground beef, melted cheddar, and fresh toppings. The beef mixture makes enough for two skillets, so a second round can come out at halftime. Grass-fed beef keeps the filling rich and flavorful without excess grease.

Total Time: 40 minutes

Servings: 6

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Beef Totchos Ingredients

• 1 16-ounce package Pre 92% lean ground beef

• 2 28-ounce bags frozen tater tots

• 2 tablespoons neutral cooking oil

• 1 small onion, chopped

• 1 tablespoon cumin

• 1 tablespoon chili powder

• 1 tablespoon smoked paprika

• 1 tablespoon oregano

• 1 8-ounce can tomato sauce

• Salt and pepper, to taste

• Hot sauce, to taste (optional)

• 1 to 3 tablespoons white vinegar or lime juice

• 2 cups shredded cheddar cheese, divided

Garnish:

• Pickled jalapeños

• Sour cream

• Green onion, thinly sliced

• Green pepper, diced

• Tomatoes, diced

• Cilantro, coarsely chopped

• Lime wedges

Instructions:

1. Bake tater tots according to package directions.

2. While tots bake, heat oil in a skillet over medium-high heat. Add beef and onion, breaking up beef with a wooden spoon, and cook until no pink remains and onion is translucent.

3. Add cumin, chili powder, smoked paprika, and oregano and stir to toast, about 2 minutes. (Why: heat activates volatile compounds, deepening and rounding flavor.)

4. Add tomato sauce and simmer on low 5 minutes, stirring occasionally.

5. Season with salt, pepper, hot sauce, and vinegar or lime juice to taste. (Why: a splash of acid at the end brightens the rich, spiced beef.)

6. Preheat broiler.

7. Pile one bag of cooked tots into a cast-iron skillet or oven-safe baking dish and spoon half the beef mixture on top.

8. Cover with 1 cup cheese.

9. Broil 3 to 5 minutes, until cheese is melted and golden in spots.

10. Top beef totchos with garnishes and serve immediately.

11. Repeat with remaining tots, beef mixture, and cheese for a second round.