Preheat oven to 425°F (220°C). Arrange frozen tater tots in a single layer on a rimmed baking sheet lined with parchment or lightly oiled; drizzle 2 tbs oil over tots and toss gently to coat. Season with 1 tsp salt and 1/2 tsp pepper. Bake according to package directions for crispiness, about 20–25 minutes, turning once halfway, until golden and crisp.

Meat & Beans

Cook the filling

While tots bake, heat a 10-inch skillet over medium-high heat. Add the ground beef and chorizo, breaking up with a spoon. Cook until no longer pink and beginning to brown, about 5–7 minutes. Add the diced onion and minced garlic; cook 2–3 minutes until softened. Stir in the drained black beans, 1/2 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp kosher salt. Cook 2 more minutes to heat through and let flavors meld. Taste and adjust seasoning as needed. Remove from heat and keep warm.

Assembly & Cheese

Assemble pancho tots

When tots are crisp and hot, transfer them to an ovenproof serving dish or cast-iron skillet in a single layer. Evenly spoon the warm meat-and-bean mixture over the tots. Scatter 1 cup shredded cheddar and 1/2 cup shredded monterey jack over the top.

Melt the cheese

Place the skillet back in the oven (or under a broiler on low) for 3–5 minutes until cheese melts and bubbles. If using a broiler, watch carefully to avoid burning.

Cheese & Sauce

Remove the skillet from the oven. Dollop 1/4 cup sour cream and 1/4 cup salsa verde or pico de gallo in several spots across the cheesy tots. Scatter pickled jalapeño slices evenly for heat.

Fresh Toppings & Garnish

Finish with 2 tbs chopped green onions, 2 tbs chopped cilantro, and 2 tbs crumbled queso fresco or cotija. Serve immediately with lime wedges on the side for squeezing over the tots.