Equipment Needed
- Large skillet
- Baking sheet
- Spatula
- Medium mixing bowl
- Taco shell holder or muffin tin (to keep shells upright)
Step-by-Step Instructions
My process starts by getting the tater tots perfectly crispy, because texture is everything here. I preheat my oven to the temperature on the tot bag (usually 425°F) and spread them in a single layer on a baking sheet. I bake them for a few minutes longer than the package says, until they’re deep golden brown and very crisp. This extra crunch is crucial—it holds up against the saucy beef. While they bake, I tackle the taco meat.
In my large skillet over medium-high heat, I brown the ground beef, breaking it up into small crumbles. Once it’s fully cooked, I drain any excess grease. This step is important; too much fat will make the filling greasy. I return the skillet to the heat and sprinkle the entire packet of taco seasoning over the beef. I stir it for 30 seconds until fragrant, then pour in the water. I let it simmer for 3-4 minutes until the sauce thickens slightly and coats the meat. The smell is classic, savory taco night.
When the tots are done, I transfer them to a medium mixing bowl. Using a fork or potato masher, I give them a rough crush. I don’t make them uniform—some bigger chunks and some small crumbs create the best texture. Then, I pour the seasoned taco meat and all its saucy goodness right into the bowl with the crushed tots. I add the shredded Monterey Jack cheese. I stir everything together while it’s all still hot. The residual heat starts melting the cheese instantly, creating a glorious, sticky, cohesive filling.(See the next page below to continue…)