Ingredients

• 1 , 32 ounce
• 1 pound lean ground beef
• 0.75 cups water
• 1 , 1 ounce
• 1 cup shredded Mexican cheese blend
• 1 cup shredded pepperjack cheese
• 0.5 cups sour cream
• ½ lime , juiced
• 1 tomato , chopped
• 0.5 cups chopped black olives
• 0.5 cups fresh jalapeno pepper slices
• 1 avocado - peeled , pitted, and cut into chunks
• 0.25 cups chopped scallions
• 0.25 cups chopped cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spread potato nuggets out onto a baking sheet.
2. 2 Bake in the preheated oven until nuggets are golden brown and crisp, 22 to 24 minutes.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add water and taco seasoning to beef; bring to a boil, reduce heat to low, and simmer until liquid reduces, about 5 minutes.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange potato nuggets on an oven-proof platter and cover evenly with ground beef; spread Mexican cheese and pepperjack cheese over the top.
5. 5 Cook potato nuggets under the broiler until cheese melts, 1 to 3 minutes. Whisk sour cream and lime juice together in a bowl. Top potato nuggets with tomatoes, black olives, jalapenos, avocado, sour cream mixture, scallions, and cilantro, respectively.

Nutrition per serving