Preheat the oven to 425 degrees F (220 degrees C). On a rimmed baking sheet, place
Crinkle Cut French Fries (3 3/4 cups)
in a single layer, making sure not to overcrowd them so they can become crisp.
Bake in the oven for 20-25 minutes until golden and crunchy.
Meanwhile, add Lean
Ground Beef (8 oz)
White Onion (1/2)
to a skillet or sauté pan over medium-high heat. Cook, often stirring, until the beef is no longer pink and the onions are translucent about 5-6 minutes. Drain off excess fat to prevent it from being too oily.
Tomatillo Salsa (1/2 cup)
Taco Seasoning (1 Tbsp)
, and cook for 2 additional minutes until taco seasoning is fragrant. Reduce the mixture to prevent the sauce from being too soupy.
Once the fries are done cooking, remove them from the oven and sprinkle them evenly with
Salt (to taste)
Add half of the
Shredded Mexican Cheese Blend (1 cup)
on top of the fries, then spread the beef mixture next evenly over the fries. Sprinkle the last cup of cheese over the beef.
Put the fries back in the oven to melt the cheese, about 2-3 minutes. Prepare the Ranch Water.
PATRÓN® Silver Tequila (6 fl oz)
and juice from
in a Collins glass filled with ice.
Top with your preferred
Sparkling Water (48 fl oz)
and stir gently to combine.
Optionally, serve the fries with
Pico de Gallo (to taste)
Scallions (to taste)
Sour Cream (to taste)
Avocados (to taste)
Jalapeño Peppers (to taste)
Guacamole (to taste)
Salsa (to taste)
Tomatoes (to taste)
. Don't forget the cocktails!