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Tachos
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Category
Meat and Poultry
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Ingredients
- 1 cup + 2 tablespoons Fustini's Jalapeño Lime balsamic, divided
- 2 tablespoons sugar
- 3 jalapeños, sliced in rounds, (for less heat, remove seeds & pith)
- 1 tablespoon Fustini's Persian Lime olive oil, plus more for greasing
- 28 oz frozen tater tots or crowns
- 1 pound lean ground beef
- 1 package of taco seasoning
- 1/4 cup water
- 12-16 oz nacho cheese sauce
- 1 large tomato
- 1 red onion, chopped, divided
- fresh cilantro chopped, divided
- 2 avocados,
- Kosher salt to taste
- lime juice for garnish.
Ingredients
Directions
- In a small saucepan, heat 1 cup of balsamic with the sugar. Once the sugar has dissolved, remove it from the heat and add the jalapeno rounds. Allow to sit for 2 hour - overnight in a sealed container in the refrigerator.
- In a large sauté, pan, cook ground beef until cooked through. Add taco seasoning and 1/4 cup water. Cook until well mixed. Remove from heat &, set aside. Meanwhile in a large bowl, mash avocado, 2 tablespoons of onion and 3 tablespoons of chopped cilantro. Stir in 2 tablespoons of balsamic and olive oil. Season with salt to taste. Set aside for garnish.
- Preheat the oven to 425 degrees F. Grease a baking sheet, and toss the tater tots lightly in the pan with the olive oil. Place pan in the oven and cook tots for 30 minutes until slightly crispy.
- After the tots have toasted, drizzle with the cheese and top with taco meat. Return to the oven and continue cooking for 15 minutes until warmed through and the tots are more crispy.
- Remove from the heat and top with tomato, onion, pickled jalapenos and garnish with fresh cilantro, lime wedges and guacamole.
Recipe Note
Have fun adding your favorite taco toppings! For more heat, swap out for spicy-infused olive oil.