grass-fed ground beef

Day 90 of 90 Grass-fed Ground Beef Recipes – Totchos Libres

Our final grass-fed ground beef recipe, in this series, combines two of my favorite foods…tater tots…and nachos…into one delicious appetizer.  Sometimes when you want nachos, you don’t always want that hard crunch.  Well, this recipe definitely delivers all of the wonderful flavors of nachos while switching it up a bit by using tater tots as the foundation.  BIG YUM!

TOTAL TIME: 1hr
SERVES: 12

INGREDIENTS:

1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 pound lean grass-fed ground beef
3/4 cup water
1 (1 ounce) packet taco seasoning mix
1 cup shredded Mexican cheese blend
1 cup shredded pepperjack cheese
1/2 cup sour cream
1/2 lime, juiced
1 tomato, chopped
1/2 cup chopped black olives
1/2 cup fresh jalapeno pepper slices
1 avocado – peeled, pitted, and cut into chunks
1/4 cup chopped scallions
1/4 cup chopped cilantro

DIRECTIONS:

  • 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.

Recipe and image courtesy of www.AllRecipes.com.  Please see original recipe for nutritional information and tips.

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