Cast Iron: Tot’chos

Here’s a recipe for Grilled Tot-chos – a smoky, grilled twist on nachos where crispy tater tots take the place of traditional tortilla chips. Using a charcoal grill and cast iron skillet adds an extra layer of flavor and is perfect for outdoor gatherings!

Ingredients:

• 1 bag (32 oz) frozen tater tots

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1/2 lb ground beef, chicken, or chorizo (optional)

• 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)

• 1/4 cup water (if using taco seasoning)

• 1/2 cup black beans, drained and rinsed

• 1/2 cup diced tomatoes

• 1/4 cup sliced black olives

• 1/4 cup pickled jalapeño slices

• 1/4 cup sour cream

• 1/4 cup guacamole or diced avocado

• 1/4 cup chopped green onions or fresh cilantro

• Salsa, for serving

Instructions:

1. Prepare the Charcoal Grill: Light the charcoal and set up the grill for indirect cooking. Once the coals are hot and covered with white ash, arrange them on one side of the grill, leaving the other side for indirect heat. Aim for a temperature of about 400°F on the grill.

2. Bake the Tater Tots on the Grill: Place a large cast-iron skillet on the indirect heat side of the grill and add the frozen tater tots in an even layer. Close the grill lid and cook for about 20-25 minutes, turning the tots halfway through, until they’re golden and crispy.

3. Cook the Meat (Optional): While the tater tots are cooking, brown the ground meat in a pan over medium heat on your stovetop or a grill-safe pan on the grill. Drain any excess fat, then add the taco seasoning and 1/4 cup water. Simmer for 2-3 minutes, until the seasoning is well blended into the meat. Set aside.

4. Assemble the Tot-chos: Once the tots are crispy, sprinkle half of the cheddar and Monterey Jack cheese over the tots in the cast-iron skillet. Add the cooked meat, black beans, diced tomatoes, olives, and jalapeño slices. Top with the remaining cheese.

5. Melt the Cheese: Close the grill lid and cook for an additional 5-10 minutes on indirect heat, or until the cheese is melted and bubbly. Rotate the skillet halfway if needed to ensure even cooking.

6. Top and Serve: Carefully remove the skillet from the grill. Top the Tot-chos with sour cream, guacamole, green onions or cilantro. Serve hot with salsa on the side.

Tips:

• Adjust the Heat: Add hot sauce or extra jalapeños for a spicy kick.

• Smoky Flavor Boost: Add a few chunks of wood (like hickory or mesquite) to the coals for more smoky flavor.

Enjoy these smoky, cheesy, and loaded Tot-chos, straight off the grill!