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Can’t decide between tots and nachos? Why not have them both! Tex Mex loaded totchos make for the ultimate appetizer, snack, and game day food! Think about it, why use a bunch of chips when you can sneak in a whole extra snack as the base vessel for this app?!? Seasoned tots topped with cheese, veggies, and all of the dips! What’s not to love.
Seasoned Tater Tots
The base of this dish, as simple as it probably seems, is dependent on a great tot. And trust me, there is such a thing as a bad tot. The key is not only to get peak crispness out of the mini hash browns, but to also pack them with flavor. They are, after all, the foundation of this whole dish, and every layer in any dish should pack flavor.
To begin, line a sheet pan with parchment paper (this will be key later if you want to transfer this dish to a serving platter. Take about 2/3 of a bag of tots (around 20 oz) and scatter them on the sheet pan, careful to not overcrowd the pan so the tots do not steam. Drizzle them with 2 tbsp of olive oil. Next, sprinkle on 2 tsp of ground cumin, 1½ tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, and 1½ tsp salt. Skip the salt if the tots are pre-seasoned. They goal is to have a “taco seasoned” tot that is great with or without any topping!
Shake the sheet pan to make sure the tots are evenly coated with oil and seasoning. Make sure these are in a single layer and bake at 425 for 28-30 minutes, flipping halfway through. Cook for a shorter or longer amount of time, depending on your personal preference and oven.
Totchos
If seasoned well, the tots are amazing on their own and can be eaten with any dipping sauce you prefer. But for the sake of this amazing mashup, let’s add some nacho toppings! To begin, push the cooked tots closely together to form one big bed. Top with about 1 cup of shredded cheddar cheese, 1/3 cup of frozen corn kernels, and 1/3 cup of drained and rinsed canned black beans. Place back in the oven and cut the heat off. The residual heat will melt the cheese in about 5-10 minutes.
Meanwhile, mix together 1/3 cup of sour cream and 2 tbsp of lime juice. When the tots are warmed through and the cheese is melted, drizzle the lime crema all over. Dollop 1/4 cup of guacamole all over the tots, along with your favorite pico de gallo or salsa.
Sprinkle on some minced cilantro and serve with a few lime wedges for squeezing. You will want to serve and eat this right away so the tots stay crips and the cheese is still gooey. And feel free to add whatever other nacho toppings you prefer. Pickled onion, sliced radish, ground beef, chicken or steak. The sky is the limit! Anything you would want on your regular nachos, pile it onto these totchos, and you won’t regret it!
Want More Tex Mex Appetizer Ideas?
- Sheet Pan Nachos
- Jalapeno Popper Chicken Taquitos
- Smoked Queso
- Tostones
- Cilantro Lime Grilled Wings
- Baked Chicken Taquitos
- Fiesta Dip
Totchos
Ingredients
- 20 oz frozen tater tots about ⅔ a full bag
- 2 tbsp olive oil
- 2 tsp cumin
- 1½ tsp chili powder
- 1 tsp garlic powder
- `1 tsp onion powder
- 1½ tsp salt unless tots are preseason
- 1 cup shredded cheddar cheese or monterey jack
- ⅓ cup canned black beans drained and rinsed
- 1⅓ cup frozen or canned corn kernels
- ⅓ cup sour cream
- 2 tbsp lime juice
- ⅓ cup pico de Gallo or salsa
- ¼ cup guacamole
- 2 tbsp cilantro minced
- lime wedges for serving
Instructions
- Preheat the oven to 425°
- Spread tots in an even layer on a baking sheet (lined with parchment for easy transport). Drizzle with olive oil and sprinkle on cumin, chili powder, garlic and onion powder, and salt. Shake to coat the tots evenly and make sure they are in one even layer.
- Bake according to package instructions and preferred crispness. I baked mine for about 28-30 minutes
- Once cooked, push the tots closely together. Sprinkle with cheese and spoon on the beans and corn. Place back in the oven and turn the heat off. Let the cheese melt in the residual heat of the oven for about 5-10 minutes.
- Mix together sour cream and lime juice to make a crema that can be drizzled. Spoon the cream over the tots.
- Dollop guacamole and pico all over the tots. Sprinkle on minced cilantro and serve with lime wedges for squeezing on top. Serve immediately while the cheese is still hot.
