Tater Tot Nachos ~ Totchos
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.
Ingredients
- 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)
US - Metric
Instructions
- 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.
Notes
*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.Nutrition
Serving: 1serving | Calories: 818kcal | Carbohydrates: 78g | Protein: 26g | Fat: 48g | Saturated Fat: 19g | Monounsaturated Fat: 18g | Cholesterol: 90mg | Sodium: 2203mg | Fiber: 11g | Sugar: 6g