What’s better than crispy, crunchy tater tots topped with oh-so-flavorful nacho fixings? Nothing! That’s why tater tot nachos, aka totchos, are always a hit!
If I had my choice, I’d eat it for both—appetizer followed by main dish. And then maybe I’d help myself to tater tots nachos as a late-night snack.
And if there are leftovers, breakfast the next morning as well.
Who says you can’t start your day with some totchos? Not me.
You all know what a fan I am of quick and easy recipes that feed a crowd. I make my slow cooker buffalo ranch chicken for sliders nearly every time my college-age daughter brings friends home for dinner.
Note: It’s an amazing last-minute, “you’re bringing how many people?” dish because you can keep the ingredients on hand.
This tater tot nacho recipe calls for seasoned taco meat. If you don’t have any leftover taco meat, that means one extra step and one extra pan. But you could totally make this a true one-pan recipe by cooking up some extra taco meat or shredded chicken during your next Taco Tuesday and freezing the leftovers.
Want to kick your totchos up a notch? Try substituting ½ to 1 cup chorizo sausage for the ground beef!
Make sure you have a high-quality sheet pan with raised edges so your totchos don’t escape over the sides. I prefer heavy duty aluminum commercial sheet pans, but non-stick baking pans work great too!
Don’t forget some homemade guacamole! You could even make some oven-roasted corn to sprinkle on top!
How will you top your tater tots nachos?
- 2 (1-lb) bags frozen tater tots
- 1 lb ground beef
- 1 package taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup black beans, rinsed and drained (optional)
- 1 cup diced tomatoes
- 1 (4-oz) can diced jalapenos (optional)
- Sour cream, guacamole, sliced olives, cilantro for topping
- Cook beef in a large skillet over medium heat until no longer pink; drain fat. Return skillet to stove and add taco seasoning; set aside
- Bake tater tots according to package directions. Remove from oven 5 minutes before done baking and sprinkle on the taco meat followed by the cheese, black beans, tomatoes, and jalapenos. Return to oven and bake 5 minutes or until cheese is completely melted.
- Serve topped with your favorites like sour cream, guacamole, sliced olives, and cilantro.
- Note: Feel free to make this even easier by using leftover taco meat or shredded chicken. You could even substitute ½ -1 cup chorizo sausage for the ground beef!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 52mgSodium: 256mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 16g