Loaded Nacho Swamp Taters Food

LOADED NACHO SWAMP TATERS

Steps:

• Place cut potatoes in a bowl of cold water. Cover with plastic wrap and refrigerate, 8 hours to overnight. Remove from water and dry on paper towels.
• Heat oil in a deep-fryer to 300 degrees F (149 degrees C). Fry potatoes in batches until tender but not crispy, about 3 minutes. Drain on paper towels.
• Preheat the oven to 200 degrees F (95 degrees C).
• Turn deep-fryer heat up to 400 degrees F (204 degrees C). Fry potatoes in batches until brown and crispy, about 3 minutes more. Drain on paper towels and transfer fries onto a baking sheet; place in the oven to keep warm.
• Heat a large skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return beef to the pan; add onion and jalapeno. Cook and stir until onions are translucent, about 5 minutes.
• Stir garlic into the beef mixture and cook until fragrant, about 1 minute more. Add water, cumin, sea salt, paprika, black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon chili powder, red pepper flakes, onion powder, and oregano. Mix well, turn heat down to low, and keep warm.
• Melt butter in a small saucepan over medium heat. Add flour; mix until lightly browned and bubbling, 3 to 5 minutes. Increase heat slightly. Add milk slowly; cook and stir until milk bubbles and thickens enough to coat a spoon or whisk, about 7 minutes. Reduce heat to low. Add cheese in handfuls; mix until melted completely, about 3 minutes. Add remaining garlic powder, chili powder, and 1/4 teaspoon salt to the nacho cheese sauce; mix well.
• Place fries on a plate. Pour nacho cheese sauce over the fries and layer taco meat on top.

GRILLED LOADED NACHOS

Steps:

• Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
• Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
• Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
• Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.

LOADED TATER TOT NACHOS RECIPE

Steps:

• In a small saucepan combine the vinegar, water, garlic, sugar, and salt and bring to a boil.
• Add the sliced jalapeños to the pickling mixture stirring well. Remove from heat and allow to sit for 10-15 minutes.
• Remove the jalapeños from the liquid storing with the liquid in a jar with a lid. Refrigerate until ready to use.
• Mix sour cream, heavy cream, sea salt and lime juice together in a small bowl. Allow it to sit unrefrigerated for 90 minutes. Cover and refrigerate until needed
• Preheat oven to 450-degree F.
• Place tater tots on a sheet pan lined with parchment into the preheated oven. Bake for 25-30 minutes or until crunchy.
• Carefully mound the crispy tater tots on the parchment sheet.
• Mix in the grape tomato halves.
• Add heated chili to the tots, then top with shredded cheddar.
• Place back into the 450-degree F oven for 5 minutes or until the cheese has melted.
• Carefully remove the parchment sheet from the baking pan and slide the Tot Nachos onto your serving dish.
• Garnish with pickled jalapeños, diced bacon, scallions, cilantro and lime crema.
• Serve and enjoy!