One Skillet Totchilada

Forget rolling, forget the carbs—let’s do enchiladas as a one pan, one-skillet meal that’s topped with cauliflower tots.


This was the first post-Thanksgiving dinner that did not involve turkey leftovers. Like so many of you, (or at least I hope so) I’m still stuffed from the weekend. But unlike many of you that know when to stop, I don’t. If it tastes good, I’m eating until my stretch pants give up on me and I’m left with that awful, painful swelling of the waistline. What an awful way to enjoy a meal right? Eat until it hurts.


I never learn. It happens every holiday. To make matters worse, this weekend, Matt’s family did a Thanksgiving leftover dinner. Its just as it sounds, we all brought our leftovers to Matt’s mom’s house. It was pleasure and pain on repeat.

Then we got home and this totchilada happened because my little guy Cole, unlike his mom, eats by the handful. As a result he is hungry every two hours. No matter how much I try to stick to he policy of, “Eat when dinner is served or wait until the next meal”, it never works.

I cave. I buckle. I cook.

He ate, and I ate. Thankfully I was home so the too-tight stretch pants were easily swapped out for a robe. I am shameless!


One Skilelt Totchilada Bakers Royale 600x600

this recipe

One Skillet Tater Tot-chilada

Yield: 6-8 servings


  • 1 tablespoon canola oil
  • 1.5 lb. ground beef
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 /2 teaspoon cayenne pepper
  • 1/4 Jamaican All-spice (not regular all spice because it is on the sweeter side)
  • 1 14 oz. can enchilada sauce
  • 1 16 oz Cauliflower Veggie Tots
  • 2 cups Mexican cheese
  • jalapenos, sliced
  • cilantro, chopped
  • chives, chopped


Heat a large oven-proof skillet with 1 tablespoon of canola oil over medium high heat. Add ground beef mixture and the next eight ingredients (all the seasonings), stir to combine. Cook meat until browned. Stir in enchilada sauce. Top with 1 cup of cheese. Layer with cauliflower tots and top remaining cup of cheese. Transfer pan to oven and bake at 350 degrees F until cheese is melted. Remove from oven and top with jalapenos, cilantro and chives.


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  1. Avatar for Naomi RobinsonTori// says

    Oh goodness, SO genius!!! This has got to happen this week because otherwise I can’t go on with my life. Lol, thanks for sharing Naomi!

  2. Avatar for Naomi RobinsonMary Ann | The Beach House Kitchen says

    Thank goodness for stretchy pants Naomi! This looks absolutely dee-lish! I love the cauliflower tots on top!

  3. Avatar for Naomi RobinsonGina @ Running to the Kitchen says

    I ate to the point of discomfort on Thanksgiving twice, once for dinner and once for dessert. Pretty sure I’d do it again with these in front of me!

  4. Avatar for Naomi RobinsonTaylor @ Food Faith Fitness says

    So my nickname is tater tot and cauliflower is my JAM! So this is SO happening!

  5. Avatar for Naomi RobinsonJulie | Table for Two says

    Holy cow! This is getting added to my menu ASAP! It’s like the ultimate comfort food!

  6. Avatar for Naomi RobinsonKarly says

    Holy delicious. I need all of this in my life, like, yesterday. Love that crispy top and, of course, the jalapenos!