1 cup fresh or frozen corn kernels, thawed if frozen
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup cherry tomatoes, quartered
1/2 small red onion, finely chopped
1 large jalapeno, sliced thin
Sour cream, for serving
Lime wedges, for serving
Preheat oven to 400°F. Spread tater tots onto a rimmed baking sheet and bake for 30 minutes.
Meanwhile, slice hot dogs into 1/2” coins. Heat oil in a large skillet over medium heat. Add sliced hot dogs and taco seasoning. Cook, stirring frequently, until hot dogs turn golden brown, about 5 minutes.
Scatter hot dogs over crisp tater tots and top with black beans, corn, and cheeses. Bake for 10 minutes until the cheese is melted.
Top with tomatoes, red onion, jalapeno and cilantro. Serve with sour cream and lime wedges.