"This dish is so versatile. Use any leftover meat on-hand or no meat. Don’t have cheddar or mozzarella? Toss in Monterey jack. Cilantro hater? Add green onions. No black beans? Omit or use pinto beans."
1 bag frozen tater tots
1/3 brick of cream cheese
2 grilled Italian sausages, sliced
1 cup smoked pull pork, shredded
1/2 can black beans, drained and rinsed
2 cups mixture of shredded cheddar and mozzarella cheese
1 jalapeno, sliced
for the toppings:
1/4 cup barbecue sauce
1 tomato, diced
1/2 cup sour cream
1/4 bunch cilantro, chopped
Add about 2/3 of a bag of frozen tater tots into a 10-inch, cast-iron pan.
Cut the cream cheese into small chunks and drop them among the tots (my secret ingredient for smothered tots and nachos. The cream cheese is a great creamy, surprise).
Top with the rest of the ingredients.
Cover loosely with foil and bake over indirect heat on the Big Green Egg or your oven at 400°F for about 40 minutes. Uncover and bake an additional 5 minutes.
Drizzle with barbecue sauce, and top with diced tomatoes, diced cilantro and a dollop of sour cream, if desired.