Introducing Tater Tot nachos... also known as "TOTCHOS". Chips are always great, but we came up with this on-the-fly one Saturday afternoon while craving extra starch. This recipe came together really nicely and was super easy to make. Peep the video! Just make the tater tots first, add the cheese & beef (chorizo or soyrizo would make a fine substitute). Slap on some jalapeños & tomatoes on top, serve with drinks & salsa and ranch or sour cream, and you’ve basically constructed a power plate of totchos.
Not much else to say, other than I would not really recommend this if you're on a diet. It's not one of our healthier recipes. We've got some more recipes if you're looking for something with less carbs.
Hope you enjoy the tater tot nacho recipe, take pictures of them & tag nachos on Instagram for a chance to be featured on our feed!
-- Dan Saltzman, Nacho Nation founder
Ground Beef Tater Tot Nachos
Ingredients
- 1 28-oz. bag frozen tater tots
- 1 lb ground beef or ground turkey
- 2 teaspoons taco seasoning optional
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup white onion diced
- 1/2 cup cherry tomatoes diced
- 1/4 cup pickled jalapenos
- 1/2 cup ranch
- 1/2 cup salsa of your choice
Instructions
- Per the package instructions, arrange all tater tots a single layer on a lubricated or foil-lined baking sheet and bake them until thoroughly warm. Remove from oven.
- Preheat the oven to 375°F and heat a large pan or skillet over the stove with olive oil.
- Turn the stove heat to medium high and add the onion, ground beef, and taco seasoning to the pan set over medium heat. Cook the beef, stirring occasionally, until it is cooked throughout.
- Sprinkle the shredded cheese and ground beef over the tater tots and bake until the cheese is melted, usually 3 to 5 minutes.
- Remove the tots from the oven and top them with the tomatoes & jalapenos. Serve with ranch and salsa.
Video
Notes
Enjoy this original recipe for tater tot nachos and please share with your friends & family if you like it!
If you have any issues, questions, or concerns about the recipe, please feel free to contact us.