Loaded Totchos

Loaded Totchos makes 12 servings 1 (32 ounce) package frozen potato nuggets (such as Tater Tots®) 1 pound lean ground beef 2 ½ teaspoons Bourbon Barrel Smoked Chili Powder 1 teaspoon Bourbon Barrel Smoked Paprika 1 teaspoon Bourbon Smoked Pepper 1 teaspoon Bourbon Smoked Salt ½ teaspoon onion powder ½ cup water 2 cups Mexican cheese blend, shredded 1/2 cup sour cream 1/2 lime, juiced 2 plum tomatoes, diced 1/2 cup black olives, chopped 1/2 cup pickled jalapeno pepper slices 1/4 cup chopped scallions, for garnish 1/4 cup chopped cilantro, for garnish   Method 1 Preheat oven to 400 degrees. Spread potato nuggets out onto a baking sheet. Bake until nuggets are golden brown and crisp, about 25 minutes. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 7-8 minutes. Add chili powder, smoked paprika, pepper, salt and onion powder and cook for 2 minutes more. Add water, bring to a boil, reduce heat to low and simmer until liquid reduces, about 5 minutes. 3 Set oven rack to highest position and turn broiler on to hi. Arrange potato nuggets on an oven-proof platter and top with ground beef. Scatter shredded Mexican cheese over the top. 4 Cook potato nuggets under the broiler until cheese melts, 1 to 3 minutes. Whisk sour cream and lime juice together in a bowl. Garnish totchos with tomatoes, black olives, jalapenos, avocado, sour cream mixture, scallions, and cilantro. Serve immediately.