Loaded Fries Or Tater Tots Recipe

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or foil.

Spread the frozen fries or tater tots in a single layer on the prepared sheet. Drizzle with 1 tablespoon oil if using and sprinkle with 1 tsp salt; toss gently to coat evenly.

Bake according to package directions for extra crispiness (usually 20–30 minutes), flipping halfway through, until golden and crisp. Keep warm in low oven (200°F / 95°C) if finishing later.

While fries cook, heat a medium skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes.

Add chopped onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.

Stir in tomato sauce, beef broth, chili powder, cumin, paprika, 1/2 tsp salt and black pepper. Reduce heat to medium-low and simmer 6–8 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Remove fries or tots from oven and keep the oven at 375°F (190°C). Arrange fries/tots on the baking sheet into an even layer or divide among 2–4 ovenproof plates.

Spoon the hot chili evenly over the fries/tots, leaving some exposed edges for crispiness.

Combine shredded cheddar and monterey jack cheeses and evenly sprinkle the cheese mixture over the chili-topped fries/tots.

Return to the oven and bake 5–7 minutes at 375°F (190°C), or until cheese is fully melted and bubbly. For browned spots, switch to broil for 1 minute while watching closely.

Remove from oven. Immediately sprinkle sliced green onions and optional pickled jalapeños over the hot cheese. Serve with sour cream on the side or dolloped on top.