Totchos
Can't decide between tots and nachos? Why not have them both! Tex Mex loaded tater tots make for the ultimate appetizer, snack, and game day food!
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.