Y’ALL.
We need to circle back to the Christmas gift I gave myself: the cookbook “Of Course It’s Good!” by Jessica Secrest. I pre-ordered it months ago after binge-watching a probably concerning amount of her content while in my “defeated parent, send help” era. It was one of the only things making me laugh, so naturally I said, yes, future me deserves this.
Fast forward to now. I took the book to Aldi like I am a serious, intentional adult woman. I open it up and — Y’ALL — there is an ENTIRE CHAPTER ON TATER TOTS.
A. Whole. Chapter.
I don’t know if Jessica is also a Napoleon Dynamite fan, but bless her, vote for Pedro, the woman understands that the tater tot is not a side — it is a lifestyle. An unsung hero. A crispy little carb angel.
Anyway. We are making her viral Taco Tater Tot Casserole tonight and I dare you to say that five times fast. You won’t. Because your mouth will be full of tater tot glory.
Tacos met tater tots.
They fell in love.
They had a beautiful, beige-and-cheese-covered baby.
And now it lives in my oven.
Perfect for cold winter nights in Wisconsin. Sticks to your ribs. Warms your soul. Fills the emotional void.
10/10 no notes.
All hail the tot.