- 1 package (32 ounces) frozen Tater Tots
- 7 ounces fresh chorizo or bulk spicy pork sausage
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 12 ounces process cheese (Velveeta), cubed
- 1 can (15 ounces) black beans, rinsed and drained
- 1/2 cup pickled jalapeno slices
- 1/4 cup minced fresh cilantro
- 1/3 cup thinly sliced green onions
- 1 medium ripe avocado, cubed
- 1 medium tomato, chopped
- 1/2 cup sour cream
- Preheat oven to 425°. Place Tater Tots in an ungreased 13x9-in. baking dish. Bake, uncovered, 40 minutes.
- Meanwhile, in a large skillet, cook chorizo over medium heat until no longer pink, breaking into crumbles; drain. Remove from pan and set aside. In same skillet, add diced tomatoes and cheese. Cook, uncovered, over medium heat until blended and cheese is melted, stirring occasionally. Pour over Tater Tots. Sprinkle with chorizo and black beans.
- Bake, uncovered, 10 minutes. Sprinkle with jalapenos, cilantro and green onions. Top with avocado and tomato. Serve with sour cream. Yield: 12 servings.
Reviews forNacho Tots
"My husband hates tater tots, I think just the name, so I cooked them then mashed them down so they didn't look like what they are cooked it all, did not use Velveeta, but used pepper jack cheese and it was a huge hit. Made this for the Bears/Packers football game and was almost gone before I could get a taste."
"My guys loved this, in fact they devoured the entire 9x13 pan for dinner! I did change one ingredient because I don't care for velvetta, so I used grated cheddar cheese. Since I used grated cheese I had to change the assembly, but still used the same ingredients. Instead of melting the cheese into the rotel, I added the rotel and beans to the chorizo. After the tots were done baking, I sprinkled on some of the cheese, then the chorizo mixture, finally the rest of the cheese on top. It was delicious! I was told not to lose the recipe :D"