| Ingredient | ULF # | Portion |
|---|---|---|
| Rancher's Legacy Pork & Beef Blend | 513016 | 1/2 lb. |
| McCain Tater Tots | 702763 | 1/2 lb. |
| Cloverdale 14-18 Hickory Smoked Shingle Bacon | 549279 | 4 slices |
| Taylor Farms Yellow Onion Diced | 143608 | 1/4 cup |
| Brighten Farms Feather Shredded Mild Yellow Cheddar Cheese | 211720 | 2 cups |
| Dei Fratelli Salsa | 290567 | 1/4 cup |
| Prairie Farms Sour Cream | 152297 | 1/4 cup |
| Calavo Pico de Gallo Guacamole | 114510 | 1/4 cup |
| Mann Green Onion | 138884 | 1 pinch |
Prepare the tater tots using the oven method instructions on the package or deep fry them. Lightly salt.
While the tater tots are baking, fry the bacon until crisp. Remove and drain. Reserve.
Brown the ground Rancher’s Legacy Pork & Beef blend. When the beef is brown, add taco seasoning. Stir to incorporate and then cook for several more minutes until the meat is cooked through. You may need to add 1/3rd cup of water.
Place one layer of tator tots on a large platter and add a layer of cheese. Continue this layering process and place under the broiler until cheese is melted. Be careful not to burn.
Top tator tots with the Rancher’s Legacy Pork & Beef blend, salsa, guacamole, sour cream, and green onions. Crumble the bacon over the top and serve immediately.
