Ingredients
1 package (32 ounces) frozen Tater Tots7 ounces fresh chorizo or bulk spicy pork sausage1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained12 ounces Velveeta, cubed1 can (15 ounces) black beans, rinsed and drained 1/2 cup pickled jalapeno slices 1/4 cup minced fresh cilantro1/3 cup thinly sliced green onions 1 medium ripe avocado, cubed1 medium tomato, chopped1/2 cup sour cream
Preparation
Preheat oven to 425°. Place Tater Tots in an ungreased 13x9-in. baking dish. Bake, uncovered, 40 minutes.
Meanwhile, in a large skillet, cook chorizo over medium heat until no longer pink, breaking into crumbles; drain. Remove from pan and set aside. In same skillet, add diced tomatoes and cheese. Cook, uncovered, over medium heat until blended and cheese is melted, stirring occasionally. Pour over Tater Tots. Sprinkle with chorizo and black beans.
Bake, uncovered, 10 minutes. Sprinkle with jalapenos, cilantro and green onions. Top with avocado and tomato. Serve with sour cream.
