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Tater Tot Nachos ~ Totchos

A large rectangle casserole pan, filled with tater tot nachos topped with sour cream, tomatoes, sour cream, and jalapeños. A wooden serving spoon lays beside the dish.
Tater Tot nachos takes one of the most loved, and easiest, dinners and gives it a crispy, crunchy, potato-filled boost. Topped with chili--vegetarian or filled with beef, it's up to you--and loads of tomatoes, sour cream, and jalapeños, Totchos might be everyone's perfect meal.
Kelley Epstein

Prep 15 mins
Cook 30 mins
Total 45 mins
4 to 6 servings
818 kcal


  • 2 pounds frozen tater tots
  • 2 teaspoons taco seasoning blend
  • 2 cups leftover chili*
  • 2 cups shredded Mexican cheese blend
  • 1 cup diced Roma tomatoes
  • 4 scallions white and light green parts only, sliced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup sour cream preferably full fat
  • 1/4 cup store-bought or homemade pickled jalapeños (optional)


  • Preheat oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper.
  • In a large bowl, toss frozen tater tots with taco seasoning. Spread in a single layer on the baking sheet. Bake until very crispy, 28 to 35 minutes, turning once during baking. This is key to the success of this dish!
  • Meanwhile, in a small saucepan over low heat, reheat chili.
  • Remove tater tots from oven. Spoon warm chili over top and sprinkle evenly with cheese. Return to oven just until the cheese is melted and bubbly, 3 to 5 minutes.
  • Remove from oven and top with tomatoes, scallions, cilantro, sour cream, and pickled jalapeños, if using. Serve immediately.


*Can I make Tater Tot Nachos without chili?

If you don’t have leftover chili on hand or don’t want to make a batch, you can swap in 8 ounces (227 g) of cooked ground beef seasoned with 1 tablespoon taco seasoning, or try 8 ounces (227 g) of cooked ground chorizo sausage to top your Totchos.