Totchos (tater tot nachos)
These Totchos, also known as tater tot nachos, are crispy, cheesy, and layered with all the classic nacho toppings. They're the ultimate mash-up of two crowdpleasers, perfect for game-day, an easy appetizer, or fast weeknight dinner.
Ingredients
- 32 oz Tater Tots
- 1 lb Ground Beef I used 93/7
- 3 tablespoon Taco Seasoning Link to ours
- 2 cups Sharp Cheddar Cheese Grated
- Guacamole optional
- Sour Cream optional
- tomatoes optional
Instructions
- Bake tots according to package directions at 425°F for 20 minutes 32 oz Tater Tots
- While baking - Brown Ground Beef - add in taco seasoning 1 lb Ground Beef 3 tbsp Taco Seasoning
- Pull tots from the oven 5 minutes before they are finished, top with ground beef and shredded cheese 2 cups Sharp Cheddar Cheese
- Return to the oven to melt the cheese and finish cooking the tots
- Top with desired toppings like guacamole, sour cream, jalapeños, pico, and cilantro. Guacamole Sour Cream tomatoes
Video
Notes
Storage:
- Totchos are best enjoyed fresh, but if you have leftovers, store components separately in airtight containers in the fridge for up to 4 days. Reheat tots in the oven at 350° until hot and crispy, then add cheese and toppings when ready to serve.
- You can prep fresh toppings in advance, and make the pico and guac a few hours ahead of time — store them in airtight containers in the fridge until you're ready to bake the tots and assemble.
- Prep Fresh Toppings in Advance: Shred the cheese, dice the tomatoes and get all of your fresh toppings ready while the tots are baking, so you can assemble right after they're out of the oven so they're served hot and fresh.
- Layer Strategically: Sprinkle the cheese right onto the hot tots first, so it gets nice and melty, and helps the other toppings stick well.
- Drain Beef Well: Don't skip draining the beef — excess grease can cause soggy tots.
- Keep Tots Warm: For a party, keep the tots on the warm oven setting (170–200°F), then top just before serving.
- Make Pico and Guacamole Ahead of Time: To save time, make fresh pico de gallo or guacamole up to a few hours ahead so assembly is fast once the tots are baked and hot.
Nutrition
Calories: 631kcalCarbohydrates: 41gProtein: 25gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 91mgSodium: 1080mgPotassium: 626mgFiber: 4gSugar: 1gVitamin A: 501IUVitamin C: 11mgCalcium: 301mgIron: 2mg
Tried this recipe?Rate it and let me know how it was!
