Loaded Baked Potato Totchos (plus a Target Gift Card Giveaway

• Meat

  • 8 oz Bacon

• Produce

  • 1 (28 ounce pacakage tater tots or mini tater tots
  • 1 (15 ounce can Black or pinto beans
  • 1/4 cup Cilantro
  • 1 clove Garlic
  • 1/2 Red onion
  • 1 bunch Scallions
  • 1 (14.5 ounce can Tomatoes

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 tsp Chili powder
  • 1 Kosher salt

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese, sharp
  • 1 cup Monterey jack cheese
  • 1 cup Queso
  • 1 Sour cream
  • 2 cups Whole milk

Found on sharedappetite.com

Description

Ingredients

• 1 (28 ounce) pacakage tater tots or mini tater tots
• 8 ounces bacon, chopped
• ½ red onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1 (15 ounce) can black or pinto beans (or a mix of both), drained and rinsed
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 cup queso (recipe below)
• 1 bunch scallions, chopped
• ¼ cup cilantro, chopped
• Sour cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup shredded monterey jack cheese
• 1 cup shredded sharp cheddar cheese
• Kosher salt
• Freshly ground black pepper

Directions

• Bake tater tots according to package directions.
• Meanwhile, cook bacon over medium/medium-low heat until crisp. Transfer bacon to a paper-towel lined plate to drain. Remove all but 1 tablespoon of bacon grease from pan. Add red onion and cook over medium heat until softened and a translucent, about 4 minutes, stirring occasional. Add garlic and chili powder and cook for about 30 seconds, stirring frequently to avoid burning. Stir in beans and tomatoes and cook until heated through, about 3 minutes.
• Transfer tater tots to serving dish and top with bean mixture, queso, bacon, scallions, cilantro, and a generous spoonful of sour cream. Devour immediately.
• Melt butter in a medium skillet over medium/medium-low heat. Add flour and stir constantly for 1-2 minutes. You want to cook away the raw flour taste, but not let it get too brown.
• Add whole milk and stir until the roux (butter-flour mixture) has been completely incorporated. Cook, stirring occasionally, until the milk has thickened slightly (it will probably beging bubbling a bit) and it coats the back of a spoon. Remove pan from heat, add cheeses and season with Kosher salt and freshly ground black pepper, and stir until fully melted.