Loaded Tater Tots

Large white oval serving dish loaded with tater tot nachos with ground beef, jalapenos, salsa, cheddar cheese, guacamole and sour cream.

5 stars (1 review)

Whether you call them tater tot nachos or simply totchos, my loaded tater tots recipe is yours to customize with any number of tasty toppings. Make them for your next game day or casual party with classic nacho ingredients like creamy queso, spicy pico de gallo, guacamole, and sour cream, or mix things up and load crispy potato tots with your favorite savory goodies on top!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Snack

Cuisine: American

Servings: - 10

Calories: 577kcal

Author: Sommer Collier

Ingredients

32 ounces frozen tater tots
2 tablespoons cooking oil
16 ounces ground beef
1 packet taco seasoning
1 ½ cups queso cheese dip homemade queso or store-bought
1 cup pico de gallo homemade pico de gallo or store-bought
½ cup guacamole homemade guac or store-bought
½ cup sour cream
¼ cup pickled jalapenos homemade quick jalapeno pickles or store-bought

US Customary - Metric

Instructions

Preheat the oven to 450°F. Set out a large rim baking sheet. Pour the frozen tater tots on the baking sheet and drizzle the oil over the top. Gently shake the pan to coat the tater tots and oil on all sides. Spread them out in a single layer and place in the oven for 25-30 minutes. Make sure to flip the tater tots once in the middle. Keep them in the oven until they're extremely crispy. Remember, hot liquid cheese will be poured over the top!
Meanwhile, prep your nacho toppings. Place a skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Stir and brown the ground beef until fully cooked, then sprinkle the taco seasoning over the meat. Continue to stir and coat the ground beef until it's well seasoned. Then turn off the heat. For the other toppings, heat the queso, and prep the pico de gallo and guacamole.
Once the tater tots are golden and extra crispy, carefully move them to a large rimmed platter. Pour the hot queso dip over the top of the tater tops. Sprinkle as much of the taco meat over the top as you like. Then top with pico de gallo, guacamole, sour cream, and jalapeños. Serve immediately.

Video

Notes

When it comes to leftovers, you gotta keep 'em separated. I store all the components in separate containers and keep the tots in the refrigerator for a day or so. Any longer than that and the tater tots become soggy beyond repair. But toppings like guac, pico, and cheese sauce will keep well for at least 3-4 days in the fridge.

To reheat leftover tots that have not yet become soggy beyond repair, I suggest spreading them across a cookie sheet and baking for about 10 minutes at 350 degrees F.

Nutrition