Untidy Tots Recipe

Preheat oven to 425°F (220°C). Spread frozen tater tots in a single layer on a rimmed baking sheet. Drizzle 2 tbs vegetable oil over the tots, then season evenly with 1 tsp salt and 1/2 tsp black pepper. Toss briefly to coat.

Roast in the preheated oven for 20–25 minutes, turning once halfway through, until golden brown and crisp. Alternatively, deep-fry or air-fry according to package instructions until crisp. Keep the tots warm on the baking sheet while preparing the rest.

Heat 1 tbs neutral oil in a large skillet over medium-high heat. Add the diced onion and cook 3–4 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add 1 lb ground beef, breaking it up with a spoon. Cook until browned, about 6–8 minutes.

Stir in 1 tbs chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp crushed red pepper flakes. Cook 1 minute to toast the spices.

Add 2 tbs tomato paste and 1/2 cup beef broth (or water). Stir to combine, scraping up browned bits. Simmer 3–5 minutes until slightly thickened.

Season the meat with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust heat or seasoning as desired. Remove from heat and keep warm.

In a small saucepan over medium heat melt 1 tbs unsalted butter. Whisk in 1 tbs flour and cook 30–45 seconds to form a roux (do not brown).

Gradually whisk in 1 cup whole milk, smoothing out lumps. Bring to a gentle simmer and cook 1–2 minutes until slightly thickened.

Reduce heat to low and stir in 1 cup shredded sharp cheddar, 1/2 cup shredded Monterey Jack, and 2 tbs softened cream cheese, stirring until smooth and melted.

Fold in 2 tbs chopped pickled jalapeños and 1 tsp jalapeño juice. If you want extra heat, stir in 1/4 tsp ground cayenne. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep the queso warm over very low heat, stirring occasionally to prevent skin forming.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tbs Sriracha, 1 tsp honey, 1 tsp fresh lime juice, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and balanced. Taste and adjust Sriracha or honey to reach desired heat/sweetness.

Refrigerate the sauce until ready to serve. It can be made a few hours ahead to let flavors meld.

Arrange the roasted tots in a large shallow serving bowl or on a platter.

Spoon the hot meat evenly over the tots, distributing so each tot gets some meat.

Ladle the warm jalapeño queso over the meat and tots in generous amounts.

Drizzle Marshall sauce over the top in a thin stream to contrast the queso. Use more or less to taste.

Scatter 2 tbs chopped fresh cilantro and 2 tbs sliced green onions over the dish. Top with additional pickled jalapeño slices if desired.

Serve immediately with fresh lime wedges on the side for squeezing over. Recommend serving family-style so diners can mix and get 'untidy' portions of tots, meat, queso, and Marshall sauce.