Tater Tachos with Bean and Corn Salsa

1 tablespoon olive oil

½ cup green onions, chopped

1 teaspoon garlic, minced

1 cup red bell pepper, chopped

1 jalapeno pepper, seeded and finely chopped

1 cup frozen yellow corn, thawed

1 cup canned black beans, drained and rinsed

teaspoon salt

teaspoon pepper

¼ teaspoon dried cilantro

1 bag (28 ounces) tater tots

1 jar or can (about 19 ounces) prepared or homemade chili

¼ cup cheddar, or more to taste

1 Roma tomato, diced

Shredded lettuce for garnish

Sour cream for garnish

Heat oven to 450 degrees.

For the salsa: Combine olive oil, green onions, garlic, red bell pepper, jalapeno pepper, corn, beans, salt, pepper and cilantro. Set aside.

For the tachos: Spread tater tots on baking sheet and bake at least 20 minutes or until very crisp. Transfer to an oven-safe serving dish and mound tater tots into a pile.

Using a teaspoon, drop chili over the top of the pile as desired. You probably won't use the entire jar. In areas without chili, spoon on salsa. Sprinkle cheddar cheese over all. Return to oven for 2 to 3 minutes or until cheese is melted. Sprinkle with tomato and lettuce; top with a dollop of sour cream.

Serves six to eight.

Nutrition values per serving: 270 calories, 13 g fat (3 g saturated), 38 g carbohydrates, 6 g fiber, 7 g protein, 5 mg cholesterol, 480 mg sodium.