Preheat your pellet grill to 350°F and your griddle to low-medium heat. Dice the onion and sauté it with bacon grease for 2-3 minutes, then move it to a cooler spot on the griddle. Add the ground beef to the center of the griddle and brown it on both sides, breaking it up as it cooks. Once browned, add the Hatch Green Chile and Blackstone Essentials seasoning to the beef, then stir in the sautéed onions.
Next, mix in the fire roasted green chiles, both cans of soup, cream cheese, and shredded cheese. Stir everything together and cook for another 2-3 minutes. Grease a 12-inch cast iron skillet and transfer the beef mixture into it, spreading it out evenly. Top the mixture with frozen tater tots and season with Blackstone Essentials.
Place the skillet in the preheated pellet grill for 40-45 minutes, or until the tater tots are golden brown and crispy. Once done, sprinkle the dish with chopped green onions and fresh parsley before serving.
