Here’s what we ate today: bacon & eggs for breakfast, nachos & beer (actually, cider for me) for lunch, and totchos for dinner. So basically…super healthy and balanced meals . It’s been kind of a great day, actually. Don’t judge me.
In other news, it’s almost Cinco de Mayo! My first thought was that I should do a margarita post (mmm, tequila), but (1) I couldn’t decide what new flavor I wanted to try, and (2) I’m trying to cut back on booze between now and the 10K I signed up for in June. So…no margaritas for Tina. {Sob}
To numb the pain of a margarita-free existence, I chose to make us a Cinco de Mayo-inspired dinner of tater tots smothered in cheese & jalapenos (I would have added bacon too, but it was late and I was hungry) and served with salsa & guacamole. Delicious, yes. Light and healthy, no. It’s a good thing Dan and I are scheduled to do our “long” training run of the week tomorrow. Tater tots count as pre-run carb loading, right?
Have y’all had totchos before? If yes – bravo. If no – get on it, ASAP. They’re the perfect love child of crispy tater tots and cheesy nachos, and they’re not only super delicious but also incredibly easy to make. Just go buy a bag of frozen tots from the grocery store, cook them in the oven, add grated cheese, and devour. Easy peasy, and a real treat!
Looking for other food/drink ideas for Cinco de Mayo? Check these out:
Drinks:
- Frozen Peach Margaritas
- Grapefruit Margaritas
- Classic Lime Margaritas
- Blackberry Champagne Margaritas
- Strawberry Margaritas
Appetizers:
Entrees:
- Tex-Mex Burger
- Spinach & 4-Cheese Quesadillas
- Tacos al Pastor
- Beef Rib Burrito with 5-Minute Queso
- Steak & Spinach Quesadillas
- General Tso’s Tacos
- ½ bag frozen tater tots
- 1 cup grated cheese (I used a combination of Colby Jack and Mozzarella cheeses)
- ½ jalapeno, sliced thinly
- Place tater tots on a baking sheet or cast-iron skillet, and cook them according to the instructions on the tot bag.
- Take baking sheet out of the oven. Leave oven on. If using a skillet, add grated cheese and jalapeno slices directly on top of your cooked tots. If using a baking sheet, scoop tots onto an oven-safe plate or dish and sprinkle grated cheese and jalapeno slices on top.
- Put skillet/plate back into the oven for about 5 minutes, or until cheese is melted.
- Take tots back out of the oven, allow them to cool for about a minute.
- Serve immediately, with guacamole and salsa.
- Enjoy!
I’ve been making Totchos a bunch lately! I just actually posted 2 versions on Shared Appetite in the last few weeks. Great minds think alike 😉
I saw those recipes! They look so good…I will have to try the breakfast version soon!