By: Kristen Finstad
*Disclaimer: I am obligated to make it known that this recipe (and its clever name) are both the invention of Andrew. What can I say? He knows his way around the kitchen. 😉
Can we just take a moment to appreciate potatoes? They can be mashed or baked, turned into fries, tater tots and hash browns, and so much more. This week, we’re all about tater tots. While “Tater Tot Hot Dish” is a classic midwestern dish (you know – the one with the green beans), there are so many ways to spin it. One of our favorites around here? Mixing our love of tater tots with our love of Mexican food! And so, Taco Tot Dish was born.
I can’t claim that there’s a recipe we follow. We kind of just throw things in a dish and bake it. But isn’t that the beauty of hot dish? So bear with me as I throw this all at you. 🙂
- Ground beef
- Taco seasoning
- Black beans
- Pinto beans
- Nacho cheese
- Shredded cheese
- Tater tots
As you can see in the photo above, we tried a few different things this time. We added in Pinto Bean Dip, Texas Style Two Corn salsa, and Ghost Pepper Nacho Cheese Dip. Fair warning: DO NOT add the Ghost Pepper Nacho Cheese Dip if you don’t like spice. Andrew and I both like spice, but this was SPICY. Lots of milk was chugged.
Okay, so first you’re going to brown the meat. Then drain it, add in the taco seasoning and a bit of water. Dump it into your baking dish, and add in your beans, corn, salsa, nacho cheese, etc.
Once it’s all mixed together, you’re going to top it all off with some tater tots…
Again, all “thank yous” for this recipe can be directed toward Andrew. He was tinkering around in the kitchen one day, and brought me this delightful dish for lunch. We’ve now repeated it a few different times, experimenting a bit with the ingredients. Aren’t recipe-less meals the best? Enjoy!