In the bridal business we definitely believe with all our hearts that two is better than one. So we thought we’d venture into the crazy world of food mashups, whereby two foods combine into a third, hopefully better, food. For instance there is the ultimate confection from the mind of New York City Pasty Chef Dominique Ansel (who is credited with starting the food mashup craze); the CRONUT, which is a marriage of a croissants and a donut, and which we are totally down with:
There are all the crazy combos you’ve probably heard of — and kind of clutched your stomach while imagining the intense pain and pleasure eating such a concoction might induce. Like the insane ballpark fare of a Hamburger with Krispy Kreme Donuts for buns. Or a Hamburger with pizza slices instead of buns. Or the Chili Taco Dog, whereby a taco shell is stuffed with the innards of a chili cheese hot dog. Obscenely awesome. Scarily delicious. Not-for-every-day-consumption. But what a heck of a good time.
Aka Tachos. Aka get in our belly!
All you need to do is to top crispy, crunchety oven-hot tater tots with everything you might pile on a stack of nachos. Tex Mex, Buffalo Chicken, heck throw a poached egg on top if you’re feeling Food-Networky.
Kelly Senyei, the creative genius at Just A Taste, has the perfect recipe for Loaded Totchos:
- YIELD: 6 TO 8 SERVINGS
- 1 (28-oz.) bagfrozen tater tots
- 1 poundground beef or ground turkey
- 2 1/2 teaspoonstaco seasoning
- 1 (15-oz.) canblack beans, rinsed and drained
- 1 1/2 cupsshredded cheddar cheese
- 1/2 cupdiced tomatoes
- 1/4 cupdiced red onions
- Guacamole, for serving
Bake or fry the tater tots per the package instructions then arrange them in a single layer on a foil-lined baking sheet.
Preheat the oven to 350°F.
Add the ground beef and taco seasoning to a large sauté pan set over medium heat. Cook the beef, breaking it up with a spatula, until it is cooked throughout.
Sprinkle the ground beef atop the tater tots then top the beef with the black beans and cheddar cheese. Bake the totchos until the cheese is melted, 3 to 5 minutes.
Remove the tochos from the oven and top them with the tomatoes, onions and guacamole. Serve immediately (or else they might get soggy).
Oh, and you might need an additional ingredient: