Nachos are one of the most craveable party foods! Along with these Tater Tot Nachos, don’t miss Loaded Ground Beef Nachos and Salsa Verde Chicken Nachos!
how to make Totchos video
Totchos Faqs
Ingredients for the ground beef
Cheese variations
Cheese sauce: If you don’t have time, ingredients or the desire to make your own nacho sauce, it’s also sold in the jar. I particularly like the Tostitos brand queso. It comes in a variety of flavors such as salsa con queso, queso blanco and southwest cheese corn dip. Cheese varieties: Feel free to mix and match cheeses for your homemade nacho cheese sauce, or if using shredded cheese. Keep in mind, I always recommend at least two different kinds of cheese for optimal flavor. If you swap the nacho cheese for shredded cheese, you’ll need about 8 ounces of freshly shredded cheese (4 cups). Here are some cheesy ideas to mix:
Monterrey JackPepper JackColby JackSharp cheddarHabañero cheese
the Best Toppings for TOTCHOS
While our seasoned ground beef and nacho cheese make for irresistible tater tot nachos, they are further elevated with TOPPINGS! You can load your Totchos with as little or as many toppings as you like. Classic toppings (highly recommend) include: sour cream, guacamole, pico de gallo, olives, and pickled jalapenos. But don’t let that limit your imagination! Here’s the breakdown:
Essential nacho toppings
Guacamole: is lusciously creamy, tangy, salty and fresh. I use my favorite guacamole recipe made with avocados, lime juice, cilantro, jalapenos, red onions, and juicy tomatoes. When I am feeling lazy, I will even omit the red onions and garlic and substitute with garlic and onion powder. You may also use your favorite recipe or store bought guacamole is a handy shortcut, usually found in the deli section.Sour cream: a must in my book for every nacho recipe! Its bright refreshing, silky creaminess compliments and cuts through the richness of the Totchos and marries all of the flavors and textures together.Pico de gallo: is fresh tomato salsa that adds a vibrant, punchy freshness. You can use my homemade pico de gallo recipe or store bought usually found in the deli section. You can make the pico de gallo ahead of time and store it in an airtight container in the fridge. Bring to room temperature before serving.Jalapenos: are used to amp up the heat. Pickled jalapenos are preferred over fresh due to their fabulous pickled tang which compliments the richness of the appetizer. Bonus, pickled jalapenos are also easier to use – simply open the can, drain and use!
Nacho topping substitutes
Tomatoes: quartered cherry tomatoes or seeded, chopped Roma tomatoes can be used if you skip the pico de gallo. Combine the tomatoes with some fresh cilantro.Cilantro: add in addition to or instead of the pico de gallo for a fresh, zesty flair.Avocados: chopped or sliced avocados are the easiest avocado option instead of guacamole. Toss them with a splash of lime juice and some freshly cracked salt and pepper.Greek yogurt: is a great creamy alternative to sour cream.Hot Sauce: spice up your dish with hot sauce instead of jalapenos.
More nacho topping options
Green onions: especially important if you skip the pico de gallo for their mild onion-y flavor.Black olives: are a favorite for their salty bite. Pickle onions: are tangy, punchy fantastic. Use my super simple pickled red onions recipe and they’ll be ready in 30 minutes!Radishes: thinly sliced add a spicy, zesty, crispy crunch.Corn: sweet drained canned corn or corn straight off of the cob. You can also grill or char your corn like I do in my corn salsa for a tantalizing charred smokiness.Beans: black beans, pinto beans or refried beans would be a tasty addition.Lettuce: chopped Romaine lettuce or iceberg lettuce – anything with a nice crunch and neutral flavor to add a fresh contrasting crunch. Cotija cheese: a showering of Cotija for a salty finish. Salsa: completely change the flavor profile of your recipe with a salsa! Choose from store bought salsas (I love Mateos from Costco) or get fancy with my homemade restaurant salsa, salsa verde, black bean corn salsa, avocado salsa, charred corn salsa, mango salsa, or pineapple salsa.
how to make Totchos
Totchos are easy to make from scratch! You’ll start by prepping the toppings, then pop the tater tots in the oven. While they’re baking, make the cheese sauce and ground beef so you can assemble the recipe as soon as the tater tots come out of the oven.
Let’s take a closer look at how to make these tater tot nachos (full recipe with measurements in the recipe card at the bottom of the post):
Step 1: Prepare the toppings
Step 2: Bake the Tater Tots
Step 3: Make the Cheese SAuce
If you don’t want to make the cheese sauce from scratch, warm up your favorite store-bought sauce. To make from scratch:
Step 4: make ground beef
Step 5: Assemble
You have three options when it comes to assembly: 2. Spread the tater tots in a single layer on a large baking sheet and top with ground beef, followed by cheese and desired toppings; serve immediately. 3. Layer: Spread half the tater tots in a single layer on a large platter or baking pan. Drizzle about ⅓ of the cheese sauce over top; top with half of the beef. Repeat with the remaining tater tots, ⅓ cheese sauce and remaining beef mixture; top with remaining cheese sauce followed with desired toppings; serve immediately. Totchos are best enjoyed when the tater tots are still warm and crispy instead of cold and/or soggy. Here’s how to make them perfectly every time:
chicken options
Ground turkey or ground chicken: can be evenly swapped for the ground beef. If you really want the ground turkey to taste like beef, I suggest adding 2 teaspoons beef bouillon while cooking and crumbling. I use this trick in my turkey tacos, turkey chili and turkey meatballs and it is AMAZING! It infuses the turkey with rich, beefy flavor that will blow your mind! If you do use beef bouillon, omit the salt called for in the Totchos recipe and add salt to taste to the filling. Beef bouillon contains salt so you will likely need less salt than the nacho recipe calls for.Shredded Mexican Chicken (Crockpot): simmered with Mexican spices, salsa and green chilies for chicken that’s dripping with flavor and SO tender. Mexican shredded chicken: shortcut chicken with robust fiesta seasonings made with rotisserie chicken.Chipotle chicken: smoky, robust and spicy.Chili lime chicken: smoky, robust and tangy.
beef and pork options
Mexican Shredded Beef: spoon tender braised beef (in the crockpot, oven, stove or instant pot) with a caravan of rich, earthy, fiesta seasonings, punchy salsa, tangy green chilies, savory beef broth and smoky liquid smoke.Beef Barbacoa (Crockpot): crazy juicy beef slow cooked until melt-in-your-mouth tender infused with a tangy, chipotle sauce. Barbacoa Beef is known for its intense flavor and perfect balance of chipotle peppers, cumin, oregano and lime juice.Carne Asada: is the quintessential Mexican steak marinated in orange juice, lime juice, soy sauce and a splash of liquid smoke then spice rubbed with cumin, chili powder, smoked paprika, garlic and onion. It’s juicy, flavorful and crazy good.Carnitas (Crockpot): juicy pork smothered in a dynamic fiesta spice rub then slow cooked with orange juice and lime juice then finished in the oven to create glorious caramelized crispy burnt ends. Chipotle Sweet Pulled Pork: a Cafe Rio Copycat that’s juicy, tender, melt-in-your-mouth with the perfect balance of saucy sweet heat.
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