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 Skillet Tater Tot-chilada
Ingredients
- 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
Instructions
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.
Wow, this looks just beyond incredible. My family would LOVE it!
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!
Thank goodness for stretchy pants Naomi! This looks absolutely dee-lish! I love the cauliflower tots on top!
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!
This is too fun! My boys will love this!!!
So my nickname is tater tot and cauliflower is my JAM! So this is SO happening!
You know my love for tots!! This is brilliant!
This looks oh so delicious!
OMG- this looks really SO good!!!
This cauliflower tot-chilada looks and sounds so good!
Epically insane!! I just wanna dive in!
Holy cow! This is getting added to my menu ASAP! It’s like the ultimate comfort food!
I’ve never seen those cauliflower tator tots, must find them!!
One pot meal for the win!
Holy delicious. I need all of this in my life, like, yesterday. Love that crispy top and, of course, the jalapenos!
Wow, Naomi!!! This dish looks insanely good 🙂
Hooooly totchilada. What a genius idea!
Do you deliver?
estupenda receta¡¡ me ha encantado.
besos crisylaura
Definitely not full enough to not try this dish!!
You forgot to mention the tots should be pre-cooked
Where can you find cauliflower tots?
Do I have to cook the tots first? Or defrost them?
Have you ever used regular tater tots?