makes 12 servings
1 (32 ounce) package frozen potato nuggets (such as Tater Tots®)
1 pound lean ground beef
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
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.