Think of this as a loaded potato snack topped with chorizo, salsa and lots of cheesy goodness.
1 pound Mexican chorizo, casing removed
1 (32 ounces) bag of frozen tater tots
1 1/2 cups monterey and cheddar cheese, shredded
1/3 cup canned black beans, drained and rinsed
3/4 cup pico de gallo
1/4 cup sliced black olives
1 jalapeño, thinly sliced
Sour cream to taste
Sliced green onion to taste
Chopped cilantro to taste
Hot sauce to serve
Bake tater tots according to package instructions.
Meanwhile, cook chorizo in a cast iron skillet until browned and crumbly. Set aside to sprinkle on top of the tots later.
When the tater tots are ready, pile them into the same skillet. Top with black beans and shredded cheese. Bake in the oven at 350°F until the cheese is fully melted.
Top with pico de gallo, olives, jalapeño, sour cream, green onions, and cilantro. Hot sauce is always a plus!
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