Line a large baking sheet with parchment paper or spray with cooking oil. Place tater tots evenly on the pan. Prepare according to package.
Once tots are done cooking, remove from oven (but keep the oven on) and top with cooked meat (if using) and cheese. Pop back in the oven until cheese is melted.
Removed from oven and drizzle enchilada sauce on top, and finish off with top with pico de gallo, avocado, pickled onions, and cilantro, and sliced jalapeno. Enjoy!
Quick Pickled Red Onions
Yield: 8-10 Servings
1 red onion, sliced into thin wedges
1 cup rice vinegar
1/3 cup granulated sugar
2 teaspoons kosher salt
Place onions in a tall mason jar or container with a tightly fitted lid. In a large bowl, whisk vinegar, sugar, and salt. Pour liquid over onions. Let stand at room temperature for 1 hour before serving or refrigerate for up to 2 weeks.