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Ignite your taste buds with fiery Sheet Pan Chorizo and Black Bean Totchos. Crafted with Williams Taco Seasoning and crowned with shredded cheddar cheese, this bold creation is perfect for hearty feasts. Tackle game day cravings or indulge in weeknight comfort with a dish meant for sharing with family and friends.
1 (32-oz) bag Frozen tater tots
2 tsp Olive oil
1 lb Ground Mexican chorizo
1 (15-oz) can Black beans, drained and rinsed
1 pkg Williams Taco Seasoning
2 cups Shredded cheddar cheese
1 cup Sour cream
1 large Hass avocado, sliced
1/4 cup Chopped fresh cilantro
2 Radishes, thinly sliced
Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Place the tater tots in an even layer on prepared baking sheet. Bake, flipping tater tots halfway through, until golden-brown and crisp, about 25-30 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking up into small crumbles with a wooden spoon. Cook for about 5-8 minutes, until chorizo is cooked through and begins to brown. Stir in the black beans and Williams Taco Seasoning, and cook until hot, about 1-2 minutes. Remove from heat.
Top the tater tots with the chorizo mixture and cheese. bake for an additional 5 minutes, until the cheese is melted. Top with the sour cream, avocado, cilantro and radishes. Serve.
Tip: Substitute ground pork or ground beef for chorizo!
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