Book Club Bake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a small bowl, add the smoked paprika, the ancho chili powder, the cumin, the chili powder, the thyme, the coriander, and the cayenne and mix well to combine.

Step 3 -In a large nonstick pan just below medium-high heat, heat the avocado oil.

Step 4 -Add the onions, the poblano peppers, the salt, and the pepper and cook until the onions have softened and are lightly golden, about 7 minutes.

Step 5 -Add the garlic and cook, while stirring, until very fragrant and lightly golden, about 3 minutes.

Step 6 -Add the ground beef and the salt to the onion mixture and increase the heat to medium-high.

Step 7 -Cook the beef, while crumbling the meat, until the beef is about halfway browned, about 3-5 minutes.

Step 8 -Add 2 tablespoons of the taco seasoning mix and cook, while stirring well, until the beef is no longer pink, about 2-3 minutes.

Step 9 -Add the beef stock and the enchilada sauce to the beef mixture and bring it to a simmer.

Step 10 -Cook the beef mixture until it has thickened and is not runny, about 10 minutes.

Step 11 -Taste the beef mixture for seasoning and add the salt and the pepper, as needed.

Step 12 -In an 8x10-inch baking dish, add the beef mixture.

Step 13 -Top the beef mixture with 1 1/2 cups of the cheese.

Step 14 -Place the tater tots in an even layer on top of the cheese layer, pushing them down about halfway into the casserole.

Step 15 -Bake the casserole for 30 minutes.

Step 16 -Add the remaining 1/2 cup of the cheese over top and bake until melted and bubbly, about 7-10 minutes.

Step 17 -Allow the bake to cool for 20 minutes.

Step 18 -Serve the bake topped with the avocado, the radishes, and the red chile peppers.