Bong-Rippin’ Tachos

Total Time: 35 mins Yield: 4 Serving

Ingredients:

• 1 bag (32 oz) frozen tater tots

• 1 cup shredded cheddar cheese

• 1 cup shredded pepper jack cheese

• ½ lb ground beef (or black beans for vegetarian option)

• 1 packet taco seasoning

• ½ cup diced tomatoes

• ¼ cup sliced jalapeños

• ½ cup sour cream

• ½ cup guacamole

• ¼ cup diced red onion

• ¼ cup chopped cilantro

• ½ cup sliced black olives (optional)

• 1 tablespoon RSO-infused olive oil (see Infusion Step Here)

Instructions:

1. Preheat oven to 425°F (218°C).

2. Bake the tater tots on a baking sheet for 25 minutes, flipping halfway through until crispy and golden.

3. Cook the protein: While tots bake, brown the ground beef in a skillet over medium heat. Drain excess grease, add taco seasoning, and a splash of water. Cook for another 3-4 minutes.

4. Assemble Tachos: Remove tots from the oven and layer with shredded cheeses, cooked beef (or beans), and jalapeños.

5. Melt the cheese: Return to the oven for another 5 minutes until cheese is bubbly.

6. Top it off: Remove from oven and add diced tomatoes, red onions, black olives, cilantro, sour cream, and guacamole.

7. Drizzle the RSO-infused olive oil evenly over the tachos.

8. Serve immediately and enjoy!

💨 Pro Tip: Pair with a side of infused queso or salsa for an extra kick! 🌿🔥