It all started when Ore-Ida had their mini-tots on sale. We just had to buy a couple bags.
Have you ever had the mini ones?? They are perfect; they bake up so nice and crispy. I love them in casseroles for that very reason. But Jake and I knew they would be delicious for nachos. And, we were right.
Mexican food is served at least once a week on our house. We're having enchiladas later this week. This was a nice way to mix things up from your standard tacos and taco salad. We love to serve buffet style so we can make our nachos just the way WE want. Since it's just the two of us, this makes leftovers keep much nicer too.
A great way to stretch your taco meat is to add beans. We love to use Bush's Beans in Medium Sauce. The sauce from the beans seasons your ground beef and you can add extra chili powder or taco seasoning to fit your tastes.
Mexi Fry Nachos
1 lb ground beef
1/4 cup chopped onion
1 can Bush's Beans in Medium Sauce
1/4 to 1/2 teaspoon chili powder
32 ounces mini-tater tots
Lettuce
Shredded Cheese
Chopped Tomatoes
Sour Cream
Green Onions
In a pan over medium-high heat, brown the ground beef with the chopped onion. Drain grease. Add in Bush's bean and chili powder (use more/less, depending on your preference). Let mixture cook for another 5 minutes or so to heat through.
Meanwhile, cook the mini-tater tots according to the package. I like to cook just a few minutes longer to ensure they are nice and crispy.
Time to make your own creation! Set all ingredients out and allow everyone to make their own nachos. Place lettuce on bottom on plate, then tater tots, then meat/beans, cheese, tomatoes, sour cream, and green onions. Use as little or as much of each ingredient.
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