Ya know, it just doesn’t have to be fancy to be good. I’m a big time tater tot addict. I have been since I was a kid and I remain so to this day. Back then all I needed was butter on my tots. Yep, butter. Now, I want a little more flavor, but without going crazy. So I just grab some seasoning mix out of the pantry, do a little sprinkle or two (or three) and it’s time for more grown-up tater tots. Some day I will tackle making my own tater tots from scratch. They’re really not that difficult to make, from what I can tell. Why have I waited so long to try it? Well, I have to say, I’ve been having frozen tots for many, many years, and I sure would hate to mess with tradition. There’s a lot of memories in those bags of potatoes.
Why grab a can of pre-made BBQ beans at the store when you can make your own in no time at all. Sure, I’ve made scratch baked beans before (on the smoker and they were fantastic!). These aren’t those beans. Quick to fix, these BBQ beans still pack in the flavor. You can make these beans taste however you like just by changing which BBQ sauce you add. From smoky to spicy, you can’t go wrong. And speaking of spicy, for a little extra kick add a few sliced jalapenos. And for extra crunch, chop half of a medium sweet onion and toss that in too. You really cannot make a boo-boo when you make these beans.
This may well be Anita’s favorite chili. I have to admit, it’s mighty good. This quick fix Tex-Mex corn chip chili is definitely quick fix. The only way you could make a chili any quicker is if the entire dish came out of a single can. Served over crunchy corn chips, it has all you need in a no-time-to-waste chili. Beans, beef, tomatoes, chiles, and cilantro. Oh and a bit of cheese. I prefer fire-roasted green chiles any time a recipe calls for green chiles. The roasting adds a nice caramelized flavor and texture. Same goes for canned tomatoes, I prefer fire-roasted.
For a little kick use spicy pinto beans instead, substitute pepper jack cheese, and add in a minced roasted jalapeno.