Super Tots Recipe

Cook tots

Preheat oven to 425°F (220°C) or preheat air fryer per manufacturer instructions. Toss frozen tater tots with 2 tbs vegetable oil and 1/2 tsp kosher salt in a bowl until evenly coated. Spread in a single layer on a rimmed baking sheet (or air fryer basket) leaving space between pieces. Bake 18–22 minutes, turning once halfway through, until deep golden and crispy. If air-frying, cook 12–16 minutes shaking basket halfway. Keep hot in a low oven (200°F/95°C) while preparing toppings.

Cook beef

Heat 1 tsp neutral oil in a skillet over medium-high heat. Add finely chopped onion and sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add ground beef and break apart with a spatula; cook until browned and no pink remains, about 5–7 minutes. Drain excess fat if desired.

Stir in chili powder, cumin, smoked paprika, oregano, tomato paste, salt and pepper. Add 1/4 cup broth and stir, scraping up browned bits. Reduce heat to medium-low and simmer 3–4 minutes until sauce is slightly thickened and flavors meld. Taste and adjust seasoning. Keep warm.

Place rinsed black beans in a small saucepan over low heat. Add lime juice, 1/4 tsp ground cumin and 1/4 tsp salt. Warm gently for 3–4 minutes until heated through, stirring occasionally. Remove from heat and set aside. You can lightly mash half of the beans with the back of a spoon for a creamier texture if desired.

Make queso

In a small saucepan over low heat, combine 1/2 cup milk and 1 oz cream cheese. Whisk until cream cheese melts and the mixture is smooth. Mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into the milk mixture. Gradually add 1 cup shredded white cheese, stirring constantly over low heat until melted into a smooth sauce. If too thick, add up to 2 tbs more milk to reach pourable consistency. Season with 1/8 tsp salt and optional hot sauce. Keep warm on lowest heat, stirring occasionally.

Arrange hot tater tots on a large serving platter or divide among 4 appetizer plates (about 6 tots per serving).

Spoon warmed black beans evenly over the tots, using about 3–4 tbs beans per serving (roughly 0.75 cup total).

Top beans with 1/4 to 1/3 cup seasoned ground beef, distributing evenly.

Ladle warm white queso over each pile of tots and beef, using about 2 tbs queso per serving (adjust to preference).

Sprinkle shredded cheddar over the queso so it melts into the warm sauce.

Dot or scoop guacamole on top in small spoonfuls (about 2 tbs per serving).

Finish with diced tomatoes, sliced scallions, a drizzle or dollop of sour cream, and 1 tbs salsa verde per serving distributed across the platter. Scatter chopped cilantro if using and serve lime wedges on the side.

Serve immediately so tots remain crispy. For best results, keep queso and beef warm and assemble just before serving.